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Winter is right around the corner, which is the perfect time to snuggle up with a big bowl of this creamy and nutritious Coconut Curry Soup. It’s everything you need to warm yourself on those frosty days and nights. It also makes a great make-ahead dish for those lazy weekends.
A couple years ago, my dear friend Gretchen shared this recipe with me, and it is now a go-to soup recipe in my home. It is a delicious comfort food loaded with healthy, wholesome ingredients. Made with chickpeas, brown rice, and a gorgeous line-up of other vegetables gently simmered in a thick, creamy coconut broth!
A healthy curry soup that is so filling and satisfying! What I also love about this dish is that every ingredient is interchangeable. You can replace the rice with couscous or quinoa, throw in whatever veggies you’ve got on hand, and you can mix up the spice level to suit your palate.
Homemade Vegan Coconut Curry Soup
There are several reasons why we love this soup!
- Perfect for meal prepping. You can make a huge batch of this on the weekend and have it as part of your week’s meal! It is so delicious and filling, it can be enjoyed on its own or served with anything you like.
- It is super healthy. This all-vegetable soup is super flavorful and creamy yet boasts a nutritional profile that can be adjusted to match any diet plan. It is 100% vegan, gluten-free, dairy-free, and can also be made oil-free and Paleo-friendly.
- It is versatile. Aside from being customizable, this recipe also works great in the pressure cooker! Throw everything but the coconut milk and rice (and skip the oil) into the pressure cooker and cook on high for 4 minutes.
This Coconut Curry Soup is made super hearty and filling by using entirely healthy and wholesome plant ingredients. It is pretty similar to Thai coconut curry soup but is made without fish sauce.
- Vegetable oil – you can also use any neutral-tasting oil with a high smoke point for this recipe.
- Onion and Garlic – these two aromatics create the ideal flavor base for the soup.
- Green or red bell pepper- these crunchy veggies adds a sweet and fresh taste to the soup. We also love how they add color to it, making it even more appetizing.
- Canned diced tomatoes in their juices – You can use any type of canned tomatoes as long as you mix them or simmer the soup long enough to dissolve the tomato pieces in it. Use fire-roasted tomatoes if you want to add a smoky flavor to your soup.
- Can of chickpeas – They are excellent sources of protein, fiber, and carbohydrates making the dish extra hearty.
- Vegetable broth – The best flavor comes from high-quality broth (preferably organic vegetable broth), but anything you have on hand will do.
- Cumin – gives a warm, nutty, and slightly sweet flavor that’ll perfectly complement the curry.
- Curry powder – this unique spice will instantly make the dish richly sweet and savory with a touch of spiciness.
- Coconut milk – This makes the soup creamy. I used light coconut milk to make sure that the curry flavor come through really well. However, feel free to use full-fat if that is what you prefer.
- Brown rice – you can use left-over rice or pre-cook them. You can swap with any type of rice or grains that you have on hand.
- Salt and pepper, to taste
- Red chili flakes – If you prefer a spicier soup.
- Minced cilantro – sprinkle before serving for that refreshing taste.
- Freshly ground pepper
How to Make the Best Coconut Curry Soup
It’s a one-pot vegetarian dish that is made by simply stirring everything together!
- Sauté the onion, garlic, and bell pepper and stir for five minutes or until the vegetables are soft.
- Add the tomatoes, chickpeas, broth, cumin, and curry powder, bring it to a boil, turn it to low heat, and cook for about 10 minutes.
- Add the coconut milk and brown rice, then cook for 5 minutes more minutes while stirring regularly.
Add-ons and Substitutions
This soup recipe can be used as a good starter, but feel free to make it your own by adding, omitting, or replacing the ingredients to your liking! Despite the fact that it is solely composed of veggies, the robust flavors of the warm spices and the richness of the coconut milk make this dish anything but boring.
- Instead of brown rice, you can use couscous, wild rice, quinoa, cauliflower rice, or orzo.
- Lentils and beans are great substitutes for chickpeas.
- Cashew milk is a creamy substitute for coconut milk that can be used 1:1. Because of its high-fat content, it’s ideal for sauces and soups.
- Any of your favorite seasonal vegetables can easily be substituted in this soup. It is also a great way to make use of those leftover, chopped veggies in your fridge or those vegetables that are ripe for the picking in your backyard.
- You can also use other spices, but make sure to not use more than 2-3 at a time to keep the flavors well balanced.
Make-Ahead and Storing Coconut Curry Soup
- Fridge: Store any leftover soup in the refrigerator for up to 4 days. This can be individually packed and stored in an airtight container, especially for make-ahead meals. As the soup rests in the fridge, the grains continuously absorb the broth and builds up the flavor, so it is necessary to add vegetable stock or water when reheating it.
- Freezer: Coconut milk, unlike dairy, freezes well, so this curry coconut soup can be saved for up to three months. Make a double batch of this recipe, so you don’t have to worry for the rest of the week! When you’re in the mood for something warm and cozy, keep this in your freezer.
More belly warming soup recipes for you!
- Super-Easy Pumpkin Soup – Pumpkin soup is a classic fall dish that never goes out of style. It’s filling, creamy, and keeps you warm.
- Potato Lentil Turmeric Soup – This is a hearty, healthful meal that is good for digestion and the liver. Simple to prepare, high in protein, and delicious!
- Creamy Curried Butternut Squash Lentil Soup – The vibrant hue and flavor offer our bodies that much-needed lift. Protein, minerals, and fiber abound in this dish.
Photos by Alfonso Revilla
Coconut Curry Soup
- 1 tablespoon vegetable oil
- 1 small onion any color, diced
- 3 cloves garlic minced
- 1 medium green or red bell pepper diced
- 1 can diced tomatoes 14.5-ounce, , in their juices
- 1 can of chickpeas 15-ounce, , drained (about 1 ½ cups)
- 4 cups vegetable broth
- 1 ½ teaspoon cumin
- 2 ½ teaspoons curry powder
- 1 can coconut milk 13.5-ounce
- ½ cup brown rice cooked
- Salt and pepper to taste
- In a large pot, heat the oil over medium heat.
- Add the onion, garlic, and bell pepper. Cook for five minutes or until veggies are tender, stirring occasionally.
- Add the tomatoes, chickpeas, broth, cumin, and curry powder. Bring to a boil, reduce heat to low, and simmer gently, stirring occasionally for about 10 minutes.
- Add the coconut milk and brown rice and cook for about 5 minutes, stirring occasionally.
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