Hearty vegetable coconut curry soup with aromatic curry coconut milk broth. This easy vegan and paleo-friendly soup recipe comes together in just over 30 minutes.
I told myself I wasn’t going to speak of the weather in this post since it’s all I’ve gabbed about all week, but so help me jujubes, it’s all I want to talk about. Snow is my spirit animal, so you can imagine how psyched I am that our higher elevations are reporting over 10 feet of fresh!
This translates to endless hours of playtime in the back country, and is a much-needed change up from the last several years.
The mountain passes have been closed, then open, then closed. We’ve had avalanches, we’ve had mudslides, we’ve had high wind, low vis, icy knock-you-on-your-booty icy parking lot conditions, and the one thing on my mind is the pristine powder nest in the back country. Plus, the après-ski beer + pile of comfort food after a long day in the fluff is what fantasies are made of.
Speaking of comfort food, we’ve had some pretty epic bowls this week. AND we’ve been keeping it clean. Between the Rustic Minestrone Soup from Monday, the Crock Pot Boozy Bison and Sweet Potato Chili from Wednesday, and now this hearty vegetable coconut curry soup apparatus, we have some solid meals to keep our weeknights simple yet healthful.
This coconut curry soup recipe was inspired by a recent visit to the Whole Foods soup bar. As soon as I tried their coconut vegetable soup, I knew I needed to re-create it at home. I changed it up a hair, but I was pretty satisfied with the result. If you’re one of those who loves curry so much you could just drink it, this soup is for you!
In keeping with the simple and healthy theme we’ve got going on, this soup requires just one pot and a little over 30 minutes of time from start to finish.
Because we’re keeping things ultra simple, I used yellow curry powder in the soup, but if you prefer using your own blend of spices rather than store-bought curry powder, please do feel free to go that route! You can also use yellow curry paste or green curry paste or red curry paste.
I do recommend using a quality store-bought curry powder to ensure you achieve authentic, delicious flavor.
Adaptations? Here are some ideas:
- To keep this soup mild, simply omit the red pepper flakes. The baby peppers are sweet and mild, so no need to shy away. If you’re looking to ramp up the spice level, you can add more red pepper flakes, and/or 1 to 3 Thai chilies.
- This soup can easily be adapted using any of your favorite seasonal vegetables. Try green beans, tomato, bok choy, fennel, lemongrass,
- Add potato, rice, quinoa, and/or garbanzo beans to make the soup more substantial.
- For a well-rounded carnivorous meal, add 1 chopped chicken breast just before bringing the whole soup to a boil (the chicken should cook in 8 to 10 minutes).
- Fresh turmeric is a great addition to bring a detox element to this soup. Add a small amount to start!
- Add more coconut milk and less broth for a thicker chowder-like soup.
For maximum flavor, I recommend making this soup ahead of time and letting it sit overnight to allow the flavors to infuse. The longer you wait, the more flavorful the soup will be!
Get that weekend!
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Coconut Curry Soup
Coconut curry soup packed with vegetables is a flavorful vegan meal for those who love Thai curry
- 2 tablespoons coconut oil or olive oil
- ½ medium yellow onion finely chopped
- 6 sweet baby peppers cored and chopped
- 2 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- ½ medium head cauliflower chopped into florets
- 2 tablespoons yellow curry powder
- 1 teaspoon sea salt to taste
- ½ teaspoon red pepper flakes optional
- 1 14-ounce can full-fat coconut milk
- 3 cups vegetable broth see note*
- 2 tablespoons lime juice
- 2 teaspoons pure maple syrup see note**
- 1 bunch green onion chopped (for serving)
Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.
Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.
Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.
*You can also use chicken broth
**Omit pure maple syrup to make this Whole30-compliant