Curried Vegetable Soup brings the warmth of Indian spices to your soup bowl. Cauliflower and chickpeas simmer in a golden broth fragrant with curry, ginger, and garam masala. Creamy coconut milk brings everything together into a satisfying, aromatic soup that's as nourishing as it is flavorful.
Why This Recipe Works
Toasting the spices in oil releases their essential oils, creating deeper, more complex flavor than simply adding them to liquid. The combination of curry powder and garam masala provides both warmth and aromatic depth. Coconut milk rounds out the spices with creamy sweetness.
The Spice Foundation
Curry powder is a blend of spices including cumin, coriander, turmeric, and fenugreek. Garam masala adds warm notes of cinnamon, cardamom, and cloves. Together they create the classic Indian flavor profile. Fresh ginger adds brightness that dried can't match.
Step-by-Step Guide
Build flavor in layers. Sauté the onion until sweet and soft. Add garlic and ginger—they should sizzle but not burn. Toast the spices just until fragrant, about 30 seconds. This blooms the spices and intensifies their flavor.
Simmer the cauliflower until tender but not falling apart. Add coconut milk at the end and heat through—don't boil it or it may separate. Finish with fresh spinach that wilts in the residual heat.
Serving Suggestions
Warm naan bread is essential for scooping up every drop. Top with fresh cilantro and a squeeze of lime. Serve over basmati rice for a heartier meal. A dollop of yogurt adds cool contrast to the warm spices.
Variations to Try
- With sweet potato: Add cubed sweet potato for natural sweetness
- Extra protein: Add cubed paneer or firm tofu
- Red curry: Use Thai red curry paste instead
- Creamy blend: Puree half for a thicker soup
Curried Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute.
- Toast spices. Add curry powder, garam masala, turmeric, and cayenne. Stir constantly for 30 seconds until fragrant.
- Simmer. Add cauliflower, chickpeas, tomatoes, and broth. Bring to a boil, reduce heat, and simmer 20 minutes until cauliflower is tender.
- Add coconut milk. Stir in coconut milk and spinach. Cook 3-4 minutes until spinach is wilted. Season with salt.
- Serve. Ladle into bowls and garnish with fresh cilantro. Serve with warm naan.
Recipe Notes
- Toast spices until fragrant—don't skip this step
- Don't boil after adding coconut milk
- Flavors improve the next day
Frequently Asked Questions
What kind of curry powder should I use?
Any good-quality curry powder works. Madras curry is more intense; mild curry powder is gentler. Start with 1 tablespoon if unsure, then add more to taste. Fresh curry powder from spice shops has the best flavor.
Can I make this spicier?
Increase the cayenne pepper, add diced fresh chilies, or stir in chili paste at the end. Serve with hot sauce on the side. The coconut milk will temper the heat, so you can go bold.
What if I don't have coconut milk?
Heavy cream works as a substitute for richness but changes the flavor profile. Plain yogurt stirred in at the end adds creaminess with tanginess. For dairy-free, cashew cream is excellent.
Can I add other vegetables?
Sweet potatoes, potatoes, peas, and carrots all work beautifully. Add harder vegetables earlier; delicate ones at the end. Curry spices complement almost any vegetable.
How do I store and reheat?
Refrigerate for up to 4 days. The flavors improve overnight as spices meld. Reheat gently—the coconut milk can separate if boiled. Add a splash of broth if too thick.