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–+ servings

Creamy Coconut Milk Vegetable Soup Recipe

Creamy vegan vegetable curry soup ready in minutes—packed with flavor and made with coconut milk for a rich, satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: lunch, dinner, soup, diary-free, gluten-free, vegan, vegetarian, whole-30, one-pot-meals
Cuisine: Thai
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil Consider using California olive oil, such as from Napa Valley, for a local touch.
  • 1 medium yellow onion diced
  • 3 celery ribs, diced
  • 2 medium carrots peeled and diced
  • 1 jalapeño seeded and minced
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons yellow curry powder
  • 1 tablespoon Garam Masala
  • 4 cups vegetable stock
  • 2 can full-fat coconut milk 13.5 ounces each
  • 1 teaspoon sea salt plus more to taste
  • 2 tablespoons fresh cilantro roughly chopped, plus more for garnish
  • 8 ounces cremini mushrooms trimmed and quartered
  • 1 small eggplant cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper seeded and diced
  • 1 small zucchini diced
  • 2 tablespoons coconut aminos or soy sauce
  • 2 teaspoons sugar optional

Method
 

  1. Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion, celery, carrots, and jalapeño. Cook until tender, about 8 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Stir in the curry and garam masala until fragrant.
  2. Stir in the vegetable stock, coconut milk, and salt until fully combined. Add the cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, coconut aminos, and sugar. Simmer for about 25 minutes, until the vegetables are tender. Season with additional salt to taste.
  3. Garnish with cilantro, if desired, and serve warm.

Nutrition

Calories: 315kcalCarbohydrates: 20gProtein: 4gFat: 25gSaturated Fat: 16gSodium: 279mgFiber: 8gSugar: 9g

Notes

Ingredient Swap: I often use a can of chickpeas instead of the zucchini when I want to add more protein, and it works perfectly with the simmer time.
Storage Tip: This soup keeps beautifully in the fridge for up to 4 days, and I find the flavors actually deepen overnight, making it a fantastic leftover.
Make-
Ahead Advice: You can chop all the vegetables a day in advance and store them together in the fridge to make the cooking process feel lightning fast.
Common Mistake: Don't rush the initial step of cooking the onion, celery, and carrots.
Giving them a full 8 minutes to soften builds a crucial flavor foundation for the whole pot.
Serving Suggestion: I love to serve this with a big squeeze of fresh lime juice and a dollop of plain yogurt to cut through the richness.
Equipment Note: If you don't have a giant pot, a Dutch oven is my go-to for this recipe because it distributes the heat so evenly for the long simmer.