Coconut Curry Soup Recipe Vegan: Easy & Delicious Guide

If you’re searching for a comforting, flavorful, and completely vegan meal to warm you up, this coconut curry soup recipe vegan is just what you need. Bursting with the rich, creamy goodness of coconut milk and the aromatic spices of curry, this soup offers a perfect balance of heat and sweetness.

It’s incredibly nourishing, easy to make, and packed with vibrant vegetables that make every spoonful a delight.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this soup is a fantastic choice. It’s perfect for chilly evenings, quick lunches, or even meal prep.

Plus, it’s gluten-free and allergen-friendly, making it suitable for almost everyone at your table. Let’s dive into this delicious recipe and bring some exotic flavors to your kitchen!

Why You’ll Love This Recipe

This vegan coconut curry soup is a standout dish because it’s:

• Simple and quick: Ready in under 40 minutes, making it weeknight-friendly.
• Rich and creamy: Thanks to coconut milk, it has a luscious texture without any dairy.
• Highly customizable: You can swap in your favorite veggies or add protein like tofu or chickpeas.
• Nutritious: Loaded with vitamins, fiber, and antioxidants from fresh vegetables and spices.
• Perfectly balanced: The curry spices blend with coconut’s sweetness and lime’s tang for a harmonious flavor.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (check vegan-friendly brands)
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 cup sliced mushrooms (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Red chili flakes (optional, for extra heat)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Ladle for serving
• Optional: Immersion blender or regular blender (for a smoother texture)

Instructions

1. Heat the oil: In your large pot, warm the coconut oil over medium heat until shimmering.
2. Sauté aromatics: Add the diced onion and cook for 4-5 minutes until translucent. Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add curry paste: Stir in the red curry paste and cook for 1 minute to release its flavors.
4. Pour liquids: Slowly add the coconut milk and vegetable broth, stirring well to combine.
5. Add vegetables: Toss in the sweet potato cubes, red bell pepper slices, green beans, and mushrooms (if using). Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
6. Include chickpeas and seasoning: Add the drained chickpeas, soy sauce or tamari, and season with salt and pepper. Let the soup simmer for an additional 5 minutes to heat through.
7. Finish with lime juice: Remove from heat and stir in fresh lime juice for brightness.
8. Optional blending: For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
9. Serve and garnish: Ladle into bowls and garnish with freshly chopped cilantro and a sprinkle of red chili flakes if you like some extra spice.

Tips & Variations

Feel free to swap vegetables based on seasonality or preference. Butternut squash, zucchini, or spinach also make delicious additions.

For added protein, try adding cubed tofu or tempeh in step 6. You can pan-fry the tofu beforehand for a crispy texture.

If you want to make this soup lower in carbs, reduce the amount of sweet potatoes or substitute with cauliflower florets.

Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This soup shines served with a side of warm, crusty bread or over a bed of steamed jasmine rice for a more filling meal. You might also enjoy it with a fresh cucumber salad or a tangy slaw to contrast the creamy richness.

For a fun twist, drizzle some toasted coconut flakes or a spoonful of crunchy peanut sauce on top, which pairs beautifully with the coconut and curry flavors.

If you love exploring more vegan dishes, be sure to check out these recipes:

• Thelma Sanders Squash Recipe – a hearty, comforting squash stew.
• Pickled Cherry Pepper Recipe – add a spicy, tangy crunch to your meals.
• Pecan Crackers Recipe – a perfect snack or accompaniment to soups.

Conclusion

This vegan coconut curry soup is a beautiful marriage of flavors and textures that will quickly become a staple in your home cooking. Its creamy coconut base combined with vibrant vegetables and aromatic spices creates a dish that’s both comforting and exciting.

Not only is this recipe easy to make, but it’s also adaptable to whatever ingredients you have on hand. Whether you’re cooking for yourself, family, or friends, it’s sure to please everyone at the table.

Plus, it’s a wonderful way to nourish your body with wholesome, plant-based ingredients. Don’t forget to bookmark this recipe and explore other delightful vegan dishes on the site!

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