Vegetable Coconut Curry Soup
This soup came together as one of those cozy, clean-out-the-fridge victories that ends up tasting like you planned it all along. It’s incredibly versatile and forgiving, the kind of recipe that welcomes whatever vegetables you have on hand. Carrots, sweet potatoes, broccoli, peppers, spinach, cauliflower, zucchini. It all works. The coconut milk brings creamy richness, the spices create warmth and depth, and the final squeeze of lime with fresh cilantro keeps everything bright and balanced.
It’s the kind of soup that feels layered and intentional, even when it’s completely improvised.
If you’re looking to add protein, this recipe adapts easily. You can simmer in bite-sized pieces of chicken breast or thighs while the soup cooks, letting them gently poach in the spiced broth. The chicken absorbs all that flavor and turns the soup into a heartier, full meal without changing its character.
And because soup loves a companion, I made a simple toasted rice using some of the broth from the soup itself. Nothing fancy. Just coconut oil, toasted grains, and that fragrant broth. It’s deeply satisfying and honestly a bit of a game changer. The rice carries the same warm spices as the soup, so every spoonful feels cohesive and comforting.
This is one of those meals that feels generous, adaptable, and quietly impressive.
Vegetable Coconut Curry Soup
Ingredients
Vegetables
1 onion, finely chopped
1 shallot, finely chopped
6 carrots, diced
2 sweet potatoes, cubed
2 bell peppers, sliced
2 cup broccoli florets
Spices
1½ tsp curry powder
1 tsp ground coriander
1/4 tsp ground ginger
2 tsp ground garlic (I used Kinders Garlic, Salt & Pepper Blend)
½ tsp turmeric
1 tsp garam masala
Chili flakes or chili powder to taste (I used Kinders Chili Garlic Blend)
Salt to taste
Liquids
2 cups full fat coconut milk
3 cups vegetable broth
To Finish
Fresh lime juice
Fresh cilantro
Method
Build the base
Heat 1 to 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion with a pinch of salt and cook until soft and lightly golden, about 6 to 8 minutes.
Add garlic
Stir in the garlic and cook for about 30 seconds until fragrant.
Bloom all the spices together
Add curry powder, coriander, turmeric, garam masala, and chili flakes directly into the pot. Stir continuously for about 30 seconds to 1 minute so the spices toast in the oil. This step deepens the flavor and allows the garam masala to infuse the entire soup rather than sitting on top at the end. If things start to stick, add a small splash of water.
Add hearty vegetables
Stir in the carrot and sweet potato, coating them well in the spiced onion mixture.
Simmer
Pour in the broth and bring everything to a gentle simmer. Cook for 10 to 12 minutes until the sweet potato is nearly tender.
Finish
Add the coconut milk, broccoli, and bell pepper. Simmer another 5 minutes until the broccoli is just tender and bright.
Taste and adjust salt.
Right before serving, squeeze fresh lime juice over the soup and sprinkle generously with chopped cilantro. The lime lifts the richness of the coconut milk, and the cilantro adds a fresh herbal note that ties everything together.
Optional Flavor Upgrades
If you want to deepen or shift the flavor profile, here are a few easy additions:
1 tablespoon tomato paste added with the onions for deeper richness and subtle sweetness.
1 spoon peanut butter stirred in with the coconut milk for gentle nuttiness and extra body.
A splash of soy sauce at the end for savory depth and balance.
Each one adds a slightly different layer, and they can be used individually or combined depending on your mood.
Toasted Broth Rice
This rice absorbs the same flavors as the soup because it cooks in some of the broth. It feels simple but intentional.
Ingredients
1 tablespoon coconut oil
1 cup rice
2 cups broth from the soup
Method
In a saucepan over medium heat, melt the coconut oil. Add the rice and toast it for a few minutes, stirring frequently, until it smells slightly nutty and looks lightly opaque.
Pour in 2 cups of the hot broth from the soup. Bring to a boil, then reduce to a low simmer. Cover and cook for about 15 minutes, or until the liquid is absorbed and the rice is tender.
Fluff with a fork and serve alongside or spoon directly into your bowl of soup.
The final bowl is creamy, spiced, bright, and grounding all at once. Soft sweet potato, tender broccoli, fragrant rice, citrus at the finish. It tastes layered, intentional, and deeply comforting.
