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Creamy Coconut Curry Soup (Vegan)

This fragrant one-pot coconut curry soup is bursting with flavors and textures and is everything you wish for in a dinner recipe! Try this veggie-loaded dish soon.

Do you love soup as much as we do? With all that variety in ingredients and flavors, how can anyone get bored of soup?

This dreamy coconut curry soup is packed with healthy vegetables, fully vegan, and requires little prep time.

Use up any veggies you have in the fridge and customize this soup by using your favorite spices! It’ll soon become a weekly staple in your house.

cooked vegan curry soup in bowlsPin

Why you’ll love it

  • Only one pot needed
  • Minimal prep & clean up
  • Easily customizable
  • Packed with flavor & nutrients
  • So warming and satisfying
  • Budget-friendly
coconut milk, curry powder, garlic, and other spicesPin

Ingredients needed

  • Onion & garlic (essential aromatics)
  • Curry, ginger, garam masala, chili, salt (these offer some deep & wonderful flavors)
  • Potatoes, carrots, cauliflower, bok choy (your favorite veg will do)
  • Vegetable broth & coconut milk (for the flavorful and creamy soup base)

Find replacements for these ingredients further down in the article.

seasonings being added to cooked vegetable curry soupPin

How to make coconut curry soup

  1. Cook onion and garlic in coconut oil using a large soup pot.
  2. Add the spices (curry powder, ginger powder, garam masala, chili flakes, and salt) and sauté them while frequently stirring to develop the flavors.
  3. Add potatoes and some vegetable broth. Keep cooking until slightly soft.
  4. Add the remaining vegetable broth, carrots, and cauliflower. Bring to a boil and cook for a few minutes.
  5. Turn down the heat and add the bok choy. Once it has softened, add half a lemon and a small handful of parsley to the pot.
  6. Stir to combine, then let the flavors soak for a few minutes. Remove the lemon.
  7. Divide the soup between bowls and garnish it with coconut milk and fresh parsley.
vegetable curry soup in a large potPin

Tips & adjustments

  • Curry powder can be replaced with curry paste.
  • Add a pinch of cumin, soy sauce, fresh ginger, or cinnamon if wanted!
  • For a thicker soup, add some coconut milk earlier during the cooking process.

What to use for curry soup

This recipe is highly customizable, so feel free to add your favorite fixings. Here are some suggestions:

  • Tofu
  • Vegan chicken
  • Chickpeas 
  • Noodles 
  • Mushrooms
  • Broccoli
  • Bell pepper
  • Zucchini
  • Eggplant
  • Pumpkin
  • Kale
  • Snap peas 
  • Green beans 
  • Sweet potato
  • Green onion
  • Coriander
  • Cashews or peanuts
pouring coconut milk into curry soupPin

Prep & storage

You can chop all of the veggies ahead of time and store them in a sealed container in the fridge. Once you’re ready to cook coconut curry soup, all you need to do is heat your pot and add the veggies step by step!

Any leftover soup needs to be cooled completely, then stored in the fridge for up to 4-5 days. Reheat on the stove or in the microwave.

Note: storing this curry soup doesn’t work well if you add noodles because they will become mushy over time!

creamy coconut milk curry soup in a bowlPin

More recipes

Did you like this recipe? Share your thoughts in the comments below and leave a rating!

Creamy Coconut Curry Soup (Vegan)

Prep Time 10 minutes
Cook Time 40 minutes
This fragrant one-pot coconut curry soup is bursting with flavors and textures and is everything you wish for in a dinner recipe! Try this veggie-loaded dish soon.
Serves 4


  • 1 tbsp coconut oil
  • 1 small onion chopped
  • 1 clove garlic minced
  • 2 tbsp curry powder
  • ½ tsp ginger powder
  • 1 tbsp garam masala
  • ½ tsp chili flakes
  • ½ tsp salt
  • 2 large potatoes cubed
  • 3-4 cups vegetable broth
  • 2 carrots chopped
  • 1 small head cauliflower cut into florets
  • 2 small bok choy quartered
  • ½ lemon washed
  • 1.5 cups coconut milk
  • Fresh parsley to garnish


  • Place a large pot over medium heat and add the coconut oil. Once it has melted, add the onion. Cook, stirring frequently, for about 2 minutes, then add the garlic.
  • Sauté for 2 more minutes, then add the spices: curry powder, ginger powder, garam masala, chili flakes, and salt.
  • Stir often so that the spices don’t burn. Let everything cook for about 3-5 minutes so that it can develop deep flavors.
  • Add the potatoes and a splash of vegetable broth. Add the lid and turn the heat to low.
  • After about 7 minutes, add the carrots, cauliflower, and the remaining vegetable broth. Stir everything and bring the mixture to a boil. Once bubbling, turn down the heat and add the bok choy.
  • Once the bok choy is soft, add the scrubbed lemon and a small handful of parsley. Turn off the heat and let the flavors soak for 5 minutes, then remove the lemon.
  • Divide between bowls and garnish with more fresh parsley. Finish each bowl with as much coconut milk as wanted! Enjoy warm.


  • You can add the coconut milk earlier during the cooking process to create a creamier soup.
  • Use your favorite veggies for this dish! Find a list in the article.
  • Any leftover soup can be stored for up to 4 days in the fridge.
Course: Main Course
Cuisine: Thai
Calories: 446 kcal
Carbs: 46 g
Protein: 11.6 g
Fat: 26.6 g
Rate and share if you likeMention @epic.vegan.eats on Instagram or share this on Pinterest!
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