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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 African Curried Coconut Soup with Chickpeas 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.
Looking for more soup recipes? You’ll enjoy this easy vegan Pumpkin Soup, Lentil Potato Soup, and Creamy Curried Butternut Squash Lentil Soup.
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.
Ingredients Used
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.
Optional Garnishes:
- 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!
Step 1: Sauté the onion, garlic, and bell pepper and stir for five minutes or until the vegetables are soft.
Step 2: 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.
Step 3: 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.
Coconut Curry Soup
Video
Ingredients
- 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
Instructions
- 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.
Wonderful recipe! I added bok choy, mushrooms, and added a bit extra rice to bulk it up. Made it in the instant pot as well.
Love those additions! I bet it was extra delicious!
Delicious and quick!
Gotta love the quick ones!
Hi. Would like to make this soup, but want to clarify if the recipe calls for 1/2 cup of raw brown rice, cooked (which would equal about 1 1 /4 cooked), or does it call for 1/2 cup of cooked brown rice.
Thanks for clarifying!
It says in the recipe cooked
This was awesome! And so easy!
So glad you enjoyed it! It’s so creamy!!
This is delicious. I didn’t have brown rice so I used barley and added some zucchini that I had already cut up. It’s really good as is. May need a little salt or spice but I don’t think it needs it. So flavorful!
So glad you enjoyed the recipe! It’s a delicious one!