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Close-up of a white bowl filled with vegetable curry spicy soup with vegetables and noodles, served with a spoon and ready to eat.
Mirjana

Vegetable Curry Spicy Soup (Vegan, Easy, and Delicious)

This Vegetable Curry Spicy Soup is a vegan comfort food dream! Packed with vibrant vegetables, creamy coconut milk, and bold spices, it’s a quick and easy dish you’ll come back to again and again. Ready in under 45 minutes, this flavorful dish  is perfect for busy weeknights. Customize the spice level to suit your taste and enjoy it with noodles, crusty bread, or as a stand-alone meal. Warm, nourishing, and oh-so-delicious, this soup is a must-try for anyone who loves bold and comforting flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Mediterranean inspired
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped (purple or any variety)
  • ½ red bell pepper, chopped
  • 1 carrot, sliced
  • 4 cloves garlic, minced (adjust to taste)
  • 3 cups vegetable broth or water
  • 1 can (13.5 oz.)  unsweetened coconut milk
  • 3 cups cauliflower florets (any color; purple adds vibrancy)
  • 3-4 small young potatoes or 1 medium potato, diced
  • 1 medium sweet potato, peeled and diced
  • 1 cup sweet petite peas (fresh or frozen)
  • 1 tbsp curry powder
  • 1 tbsp green Thai curry paste
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp ground cumin
  • ¼ tsp hot paprika (or to taste)
  • 2 slices smoked vegan cheese, chopped
  • 2 cups fresh baby spinach
  • ½ cup chopped green onions, for garnish
  • 1 package Mung bean or rice vermicelli
  • Fresh cilantro sprigs, for serving (optional)
  • Salt, to taste

Method
 

  1. Gather all your ingredients and chop vegetables as needed.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, red bell pepper, carrot, potatoes, and garlic. Sauté until softened and fragrant, about 5 minutes.
  3. Add Liquids and Seasonings: Pour in the vegetable broth and coconut milk. Stir in the curry powder, green curry paste, ginger, cumin, and paprika. Bring the mixture to a gentle boil.
    Cook Vegetables: Add the cauliflower florets, and sweet potato to the pot. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the vegetables are tender.
    Incorporate Remaining Ingredients: Stir in the sweet peas, smoked vegan cheese, and spinach. Let the soup simmer for another 2 minutes until the spinach wilts and the cheese melts slightly.
    Fresh baby spinach being added with tongs to a simmering pot of vegetable curry soup.
  4. Adjust Seasoning: Taste the soup and adjust salt and spices as needed. Remember, the curry paste is salty, so taste before adding extra salt.
    Optional Noodles: If using mung bean or rice vermicelli, cook them separately according to package instructions and add to the soup just before serving. 
    Glass noodles being lowered into a steaming pot of coconut curry vegetable soup.
  5. Your soup is done!
    Simmering pot of vegetable curry spicy soup with wilted spinach and green peas on top.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro sprigs, if desired.
    Serving Suggestions
    This soup is delicious on its own or served with crusty bread, naan, or pita. 
    Close-up of a white bowl filled with vegetable curry spicy soup with vegetables and noodles, served with a spoon and ready to eat.

Notes

Tips for Best Results
  • Ingredient Quality: Opt for fresh, organic produce to maximize flavor and nutrition.
  • Spice Level: Adjust the curry paste and hot paprika to match your heat tolerance.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to a month.
Enjoy this cozy and colorful vegan soup that’s brimming with wholesome goodness and exotic spices!
Nutritional Information (Per Serving)
Calories: 240
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 28g
Fiber: 6g
Sugars: 6g
Vitamin A: 180% DV
Vitamin C: 70% DV
Iron: 15% DV
Calcium: 6% DV
Sodium: 520mg (varies based on curry paste and broth used)
Notes on Nutrition
  • Coconut Milk: Provides creamy texture and healthy fats, including medium-chain triglycerides (MCTs).
  • Vegetables: The sweet potatoes, cauliflower, and spinach deliver a hefty dose of vitamins, antioxidants, and fiber.
  • Protein: The peas and spinach contribute plant-based protein. For more protein, add cooked lentils or chickpeas.
  • Sodium: Taste your soup before adding salt, as curry paste and broth can contain sodium. Use a low-sodium broth if needed.
If you include optional rice or mung bean noodles, the calorie and carbohydrate count will increase. For those tracking specific macros, consider using a nutritional calculator based on your exact ingredients and measurements.