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Coconut Curry Vegetable Soup (Vegan)

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This Coconut Curry Vegetable Soup (Vegan) is a creamy, comforting, and flavor-packed dish made with vibrant vegetables simmered in a rich coconut curry broth. Perfect for a healthy weeknight dinner, this easy vegan soup is nourishing, customizable, and naturally gluten-free.

Ingredients

  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 1–2 tablespoons curry paste or 1 tablespoon curry powder
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 1 bell pepper, sliced
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • 1 cup mushrooms, sliced
  • 1–2 tablespoons olive oil or coconut oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • Optional: fresh cilantro, chili flakes

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion, garlic, and ginger; sauté until softened and fragrant.
  3. Stir in curry paste or curry powder and cook for 1–2 minutes to enhance flavor.
  4. Pour in vegetable broth and coconut milk; stir well to combine.
  5. Add carrots and other firm vegetables; simmer for about 5 minutes.
  6. Add zucchini, broccoli, and mushrooms; cook until all vegetables are tender.
  7. Stir in soy sauce and lime juice; season with salt and pepper.
  8. Let simmer for a few more minutes, then remove from heat.
  9. Garnish with cilantro or chili flakes if desired and serve warm.

Notes

Adjust curry paste quantity based on desired spice level.Add leafy greens like spinach at the end for extra nutrition.Use full-fat coconut milk for a richer texture.Soup thickens as it sits—add broth when reheating if needed.

Find it online: https://cookibly.com/coconut-curry-vegetable-soup-vegan/