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Vegetable Curry Soup

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A wholesome and flavorful vegetable curry soup made with tender vegetables, warm spices, and a creamy coconut broth.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 4 cups vegetable broth
  • 1 can (400 ml) coconut milk
  • 2 medium carrots, sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, diced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup diced potatoes
  • 1 can (400 g) chickpeas, drained and rinsed
  • 1 tablespoon tomato paste
  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1/2 lemon
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
  2. Add garlic and ginger, cooking for 1 minute until fragrant.
  3. Stir in curry powder, cumin, turmeric, and paprika, allowing spices to toast lightly.
  4. Pour in vegetable broth and coconut milk, then stir in tomato paste until combined.
  5. Add carrots, potatoes, bell pepper, zucchini, broccoli, and cauliflower. Bring to a boil, then simmer for 15–20 minutes until vegetables are tender.
  6. Add chickpeas and cook for another 5 minutes.
  7. Season with salt and pepper, then stir in lemon juice.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • Use any vegetables you have on hand for flexibility.
  • Add chili flakes or fresh chili for extra heat.
  • Blend partially for a thicker texture.
  • Light coconut milk can be used for a lighter version.
  • Serve with rice or bread for a heartier meal.

Nutrition

Find it online: https://savorymomskitchen.com/vegetable-curry-soup/