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Creamy Vegan Vegetable Curry Soup Recipe

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4.3 from 11 reviews

This creamy vegetable curry soup is a vibrant, flavorful vegan dish that combines a rich blend of spices with a variety of fresh vegetables simmered in coconut milk and vegetable stock. Perfectly balanced with yellow curry powder, garam masala, and a hint of ginger, this soup is comforting, nutritious, and quick to prepare, making it ideal for a hearty meal any day of the week.

Ingredients

Vegetables

  • 1 medium yellow onion, diced
  • 3 ribs celery, diced
  • 2 medium carrots, peeled and diced
  • 1 jalapeño, seeded and minced
  • 8 ounces cremini mushrooms, trimmed and quartered
  • 1 small eggplant, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, seeded and diced
  • 1 small zucchini, diced

Spices and Aromatics

  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons yellow curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon sea salt, plus more to taste
  • 2 teaspoons sugar, optional

Liquids and Others

  • 2 tablespoons extra-virgin olive oil
  • 4 cups vegetable stock
  • 2 (13.5-ounce) cans full-fat coconut milk
  • 2 tablespoons roughly chopped fresh cilantro, plus more for garnish
  • 2 tablespoons coconut aminos or soy sauce

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat until it shimmers. Add the diced onion, celery, carrots, and minced jalapeño. Cook, stirring occasionally, until the vegetables soften and become tender, about 8 minutes.
  2. Add Aromatics and Spices: Stir in the grated fresh ginger and minced garlic, cooking until fragrant, which takes about 1 minute. Then, mix in the yellow curry powder and garam masala, stirring to release their aromas and evenly coat the vegetables.
  3. Add Liquids and Seasoning: Pour in the vegetable stock and full-fat coconut milk, then add the sea salt. Stir well to incorporate all ingredients completely into the soup base.
  4. Incorporate Vegetables and Simmer: Add the chopped fresh cilantro, cremini mushrooms, eggplant pieces, broccoli florets, diced red bell pepper, and zucchini to the pot. Also, stir in the coconut aminos (or soy sauce) and sugar if using. Bring the soup to a gentle simmer and cook uncovered until all vegetables are tender, about 25 minutes.
  5. Final Seasoning and Serve: Taste the soup and adjust salt if needed. Ladle the soup into bowls, garnishing with additional fresh cilantro if desired. Serve warm for a comforting and vibrant meal.

Notes

  • For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
  • Use organic vegetable stock for a richer flavor profile.
  • This soup stores well and can be refrigerated for up to 4 days or frozen for up to 2 months.
  • Adding a squeeze of lime juice before serving can add a fresh brightness to the curry flavors.
  • To make it gluten-free, be sure to choose gluten-free soy sauce or coconut aminos.
  • This recipe can easily be doubled for meal prep or larger families.

Find it online: https://marthatasty.com/creamy-vegan-vegetable-curry-soup-recipe/