Vegan Coconut Curry Soup
Vegan Coconut Curry Soup
This vegan coconut curry soup recipe is simply the best! This soup is flavorful, nutritious, and easy to make in just 30 minutes.
This vegan coconut curry soup recipe is simply the best! This soup is flavorful, nutritious, and easy to make in just 30 minutes. The full recipe for this healthy coconut curry soup recipe is below, but be sure to read through this post to make sure your homemade soup turns out perfectly, too!
But first, what is coconut curry soup, and why is this recipe the BEST? Coconut curry soup is a Thai-inspired dish that gets much of its flavor from the coconut milk + curry paste that’s used for this recipe. This creates a uniquely spiced, creamy soup that you can top with just about any protein or veggie that suits your fancy!
This vegan coconut curry soup is the BEST because it’s super easy to make, and comes together in 30 minutes. I love how versatile this soup is, because it’s a great base that you can dress up with lots of toppings. I also love that this recipe has hidden veggies in it, which makes it even more nutritious!
What are the ingredients for this coconut curry soup?
This is the best coconut curry soup recipe! The full recipe for this homemade soup is below, but here are the main ingredients:
Butternut squash & carrots: The main bulk of this homemade soup are these two veggies. Once they are cooked down, we blend them into a smooth, creamy soup.
Red curry paste: This paste creates a unique curry flavor that makes this soup so good!
Coconut milk: Along with the veggies, the coconut milk makes a rich, creamy soup once blended.
What can I serve with this coconut curry soup?
The best thing about this coconut curry soup recipe is that it’s so versatile! You can customize this soup base with whatever toppings you have on hand, and it’s hard to pick the wrong ones. Go with whatever veggies or proteins that you’ve been wanting to use up. I promise you can’t go wrong, but here are a few ideas:
Veggies: kale, cabbage, zucchini, carrots, mushrooms, squash, arugula, tomato
Protein: tofu, chickpeas, butter beans
Herbs: cilantro, parsley, basil, mint
Is this coconut curry soup spicy?
I don’t think this soup is spicy, and I’m pretty sensitive to spicy foods. If you want to make this soup spicier, you can always add in more of the red curry paste, and/or add red pepper flakes or cayenne pepper while cooking.
Is coconut curry soup healthy?
I generally don’t like to categorize individual foods as healthy or unhealthy. Instead, I believe eating a balanced diet that mainly consists of whole, natural foods is more important than scrutinizing individual meals and ingredients.
That being said, the recipe for this homemade coconut curry soup contains wholesome ingredients. The main ingredients for this soup are butternut squash, carrots, coconut milk, and tasty spices, which you can’t go wrong with no matter what!
Is this coconut curry soup recipe vegan?
Yes! This coconut curry soup recipe is completely vegan.
Can you freeze coconut curry soup?
Yes, you can definitely freeze this homemade soup! All you have to do is allow the cooked soup to cool completely, and then ladle individual portions of soup into Ziploc bags. Freeze for up to three months.
To reheat your frozen coconut curry soup, allow the soup to thaw in the fridge for a few hours, or ideally overnight. Once the soup is thawed, pour it into a microwave-safe bowl and microwave until hot. You can also reheat this frozen soup on the stovetop, too.
Thai Coconut Curry Soup
Ingredients
- 2 tbsp olive oil
- 1/2 onion, rough chopped
- 5 cloves garlic, chopped
- 1" ginger, chopped
- 2 tbsp red curry paste
- 1 tbsp turmeric
- 1 tsp salt
- 2 tbsp coconut sugar
- 1 large sweet potato, cubed
- 4 carrots, cubed
- 2 14-ounce cans coconut milk
- 2 c vegetable broth
- optional toppings: tofu, cabbage, mushroom, lime, cilantro, mint, lime
Instructions
- Heat the olive oil in a dutch oven over medium heat.
- Add the onion, garlic, and ginger to the pot. Cook until soft, fragrant, and the onion just starts to brown, about 4 minutes.
- Add in the red curry paste and seasonings. Cook for 2 more minutes.
- Now add the sweet potatoes, carrots, vegetable broth, and coconut milk. Stir and bring to a simmer. Cook the sweet potatoes and carrots until soft, about 15 minutes. Be sure to stir and scrape the bottom of the pan.
- Allow soup to cool slightly before transferring to a blender (or, if you have an immersion blender, even better)! Blend the soup until it is smooth and creamy.
- Top with tofu or extra veggies!
Notes
Can you freeze coconut curry soup?
Yes, you can definitely freeze this homemade soup! All you have to do is allow the cooked soup to cool completely, and then ladle individual portions of soup into Ziploc bags. Freeze for up to three months.
To reheat your frozen coconut curry soup, allow the soup to thaw in the fridge for a few hours, or ideally overnight. Once the soup is thawed, pour it into a microwave-safe bowl and microwave until hot. You can also reheat this frozen soup on the stovetop, too.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!