Vegan Curry Vegetable Soup

 

Vegan Curry Vegetable Soup

Prep 15 min, cook 25 min, Serves 4

Ingredients

20 g olive oil

150 g yellow onion, diced

10 g garlic, minced

15 g fresh ginger, minced

15 g yellow curry powder

1 g ground turmeric

300 g carrots, sliced

250 g potatoes, diced

200 g cauliflower florets

150 g red bell pepper, sliced

400 ml coconut milk

600 ml vegetable broth

6 g salt (adjust to taste)

2 g black pepper

1–2 g chili flakes (optional)

20 g fresh cilantro, chopped (for garnish)

Instructions

• Heat olive oil in a pot over medium heat. Add onion, garlic, and ginger. Cook 3–4 minutes until soft and fragrant.
• Stir in curry powder and turmeric. Cook 30 seconds to bloom the spices.
• Add carrots, potatoes, cauliflower, and bell pepper. Stir well to coat with spices.
• Add coconut milk and vegetable broth. Season with salt and pepper.
• Bring to a gentle boil, then reduce heat and simmer 15–18 minutes until vegetables are tender.
• Taste and adjust seasoning. Add chili flakes if you want heat. Garnish with fresh cilantro before serving.

Beginner Tips 

• Cut vegetables evenly — similar sizes cook at the same speed.
• Bloom your spices — that quick 30second fry makes curry taste deeper and richer.
• Don’t boil hard — a gentle simmer keeps coconut milk smooth.
• Taste at the end — curry needs a final check for salt, pepper, and acidity. A squeeze of lime can brighten everything.
• Add greens last — spinach or kale can be stirred in during the final minute if you want extra color and nutrition.