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Say goodbye to bland, boring vegetable soup with this extraordinarily craveable recipe full of tips, tricks, and variations! It boasts a coconut-curried broth infused with cilantro and lime that’s SO velvety creamy. It’s a nutritious, dairy-free, vegan powerhouse packed with plant-based protein and customizable veggies.
I craved this soup until every last spoonful was gone-and then some. I meticulously perfected it’s unforgettable flavor, customizable ingredients, and unforgettable flavor.
NOT YOUR ORDINARY VEGETABLE SOUP: Instead of going the Italian route (see my Chicken Vegetable Soup, Cabbage Soup or Minestrone), this soup is a curried vegetable soup infused with coconut, soy, lime juice, and cilantro!
TEXURE HEAVEN. Its texture is a dream, with creamy sweet potatoes and chickpeas, crisp-tender green beans, and cauliflower adding layers of satisfaction in every spoonful.
THREE LEVELS OF CREAMINESS. Coconut milk, cornstarch, and mashed chickpeas create a velvety creaminess that couldn’t taste any more luxurious.
VEGETABLE PROTEIN POWERHOUSE. The soup is loaded with two cans of chickpeas, a fabulous source of plant-based protein, fiber, and essential minerals like iron, magnesium, and potassium.
PACKED WITH NUTRITION. It is loaded with colorful vegetables and chickpeas, rich in vitamins A, C, and K, and minerals like potassium, folate, and magnesium.
EASY, DESPITE THE LENTHY INGREDIENTS! Don’t shy away because of the ingredient list—they are primarily dump-and-run! The soup comes together quickly and is all simmered together in one pot.
ADD ANY VEGGIES.The star of this vegetable soup is the spiced broth, so make it your own with any protein or vegetables. Make it a clean-out-the-fridge dinner!
Vegetable Soup Ingredients
Let’s take a closer look at what you need to make the best vegetable soup recipe (measurements in the printable recipe card at the bottom of the post):
Vegetables and Add-Ins:
Vegetables: Carrots and sweet potatoes add sweetness, green beans bring a pop of earthy freshness, zucchini adds a tender-crispness, and cauliflower adds a mild, slightly sweet flavor with a hearty texture I CRAVE!
Chickpeas, also known as garbanzo beans, provide protein and creaminess. If you’re unsure you want to use them, trust me—they’re incredibly tasty in this recipe.
Aromatics: Yellow onion and garlic add aromatic depth and richness. I love my veggie chopper, which dices my onions without crying, and my garlic press to mince in minutes!
Cilantro: Adds brightness and a fresh herbal note. Use more or less to taste.
Lime Juice: A MUST to cut through the warm spices and richness of the soup with tangy acidity. Use fresh lime juice for the best taste; roll the lime on the counter before juicing to maximize juice extraction.
The Base
Curry Powder: Curry powder blends spices like turmeric, cumin, coriander, and fenugreek. Look for the yellow spice in the spice aisle of most grocery stores or specialty Asian and international markets.
Spices: Dried basil, Ground cumin, coriander, paprika, turmeric, red pepper flakes, pepper, and salt add warmth and complexity. Ensure they’re fresh for maximum flavor, and adjust the red pepper flakes for your preferred spice level.
Coconut Milk: Makes the soup creamy and rich. Choose full-fat, unsweetened coconut milk for the best texture and flavor. You may use light, surrendering you’re missing out on some flavor and body.
Vegetable Broth: Use low-sodium broth to control the saltiness, or reduce the salt in the recipe and add salt to taste. You may also use reduced-sodium chicken broth.
Cornstarch: Helps thicken the soup. Dissolve it entirely in some coconut milk before adding it to avoid clumps.
Soy Sauce: Adds umami depth. Use low-sodium soy sauce to avoid overpowering the other flavors.
Brown Sugar: Balances the savory and spicy elements with a touch of sweetness.
How to MAke Vegetable Soup
Let’s take a closer look at how to make homemade vegetable soup with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Sauté Vegetables: Heat one tablespoon of oil over medium-high heat in a large Dutch oven. Sauté the onions for 5 minutes, then add the carrots, garlic, and spices. Sauté for two additional minutes.
Add Sweet Potatoes and Simmer: Add the sweet potatoes, chickpeas, and vegetable broth. Bring to a boil while scraping up the bottom of the pan. Reduce to a simmer for 10 minutes. While simmering the last few minutes, use the back of a wooden spoon to crush some chickpeas against the pot’s side. This will help give the soup body and thicken it.
Add Remaining Ingredients: Whisk the cornstarch with part of the coconut milk. Add it to the pot with all the “Add Later” ingredients (coconut milk through brown sugar). Simmer, uncovered, for 10 minutes, or until the potatoes are tender and the veggies reach the desired tenderness.
Add Cilantro. Stir in the cilantro and lime juice. Adjust to taste by adding additional salt, lime juice or chili sauce.
Best vegetable soup recipe TIPS
Cut Veggies Evenly: Chop vegetables to the prescribed sizes to ensure they cook evenly and retain the best texture.
Adjust Heat: Start with a small amount of red pepper flakes and add more gradually to control the spice level. Add additional curry powder if you want more spice and flavor.
Don’t Skip the Lime: Finish with fresh cilantro and lime juice to brighten the flavors right before serving—this makes the soup come alive! Please don’t add them too early because the flavors will dull, but you can always add more to individual serving bowls.
Thickening the Broth: If the soup feels too thin, dissolve more cornstarch in water (start with ½ tablespoon), stir it in, and simmer for a few minutes.
Thinning the Broth: Be prepared to add additional broth if you would like brothier soup. As written, the soup is on the chunkier side.
MEal Prep recipe for vegetable soup
Chop all vegetables and store them in airtight containers in the refrigerator for up to 3 days. Measure out the spices and combine them in a small container or bag. For maximum convenience, sauté the onions, garlic, and spices in advance, then refrigerate or freeze until ready to use.
Homemade Vegetable Soup variations
Non-Creamy: Swap the coconut milk with vegetable broth and omit the cornstarch.
Fewer calories: Use light coconut milk instead of full-fat, realizing that the soup will be less creamy and thinner with less flavor.
Use Different Vegetables: Mix and match the veggies based on what’s in your fridge, your favorites, what’s in season, or what’s on sale.
Spicier Kick: Use additional red pepper flakes, fresh chili peppers, or a drizzle of chili oil for more heat.
Add Chicken: Use 2 ½ cups of rotisserie chicken or sear 1 pound of boneless chicken thighs. Simmer for 12-15 minutes with the sweet potatoes, remove, and then add the shredded chicken back to the pot at the end of cooking. You’ll need to add more broth.
Add Lentils: Red or yellow lentils are cooked in about 15-20 minutes, and green or brown lentils require 20-30 minutes.
Add Quinoa: Rinse and drain, and simmer for about 25 minutes.
Add Tofu: Drain the tofu by wrapping it in paper towels, place it on a plate, and set a heavy object like a skillet or can on top for 15-30 minutes to press out excess water. Sauté, then return to the soup at the end of cooking.
Seafood Option: Add shrimp, fish, or crab for a curry seafood soup variation.
Tomato-Based: Add a can of fire-roasted diced tomatoes or paste for a tangy, robust twist.
Add peanut butter: Stir in a couple of tablespoons at the end of cooking to melt through.
How to serve EAsy Vegetable Soup
We love serving this dish over jasmine or brown rice garnished with crushed peanuts, cilantro, and freshly squeezed lime juice to taste. To complete the feast, serve the soup alone or with an appetizer of Chicken Satay recipe and a side of Thai Salad.
Best Vegetable Soup Storage
Let the soup cool to room temperature, cover, and store in the refrigerator for up to 5 days.
Can I Freeze vegetarian Vegetable Soup?
Yes, you can if you’re not a stickler for texture. The vegetables will soften once frozen and thawed.
How To Reheat creamy vegetable soup
•Stove: Reheat large batches on the stove over medium-low heat, stirring occasionally until warmed, adding additional broth as needed.. •Microwave: For smaller batches or individual servings, transfer soup to a microwave-safe dish and cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then microwave for 30-second intervals, if needed.
Say goodbye to bland, boring vegetable soup with this extraordinarily craveable recipe full of tips, tricks, and variations! It boasts a coconut-curried broth infused with cilantro and lime that's SO velvety creamy. It's a nutritious, dairy-free, vegan powerhouse packed with plant-based protein and customizable veggies.
Servings: 8-10 servings
Total Time: 50 minutesmins
Prep Time: 20 minutesmins
Cook Time: 30 minutesmins
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Sauté Vegetables: Heat one tablespoon of oil over medium-high heat in a large Dutch oven. Sauté the onions for 5 minutes, then add the carrots, garlic, and spices (through red pepper flakes). Sauté for two additional minutes.
Add Sweet, etc.: Add the sweet potatoes, chickpeas, bay leaves, and vegetable broth.
Simmer: Bring to a boil while scraping up the bottom of the pan. Reduce to a simmer for 10 minutes. During the last few minutes of simmering, use the back of a wooden spoon to crush some chickpeas against the pot's side. This will help give the soup body and thicken it.
Add Remaining Ingredients: Whisk the cornstarch with part of the coconut milk. Add it to the pot with all the “Add Later” ingredients (coconut milk through brown sugar). Simmer, uncovered, for 10 minutes, or until the potatoes are tender and the veggies reach the desired tenderness.
Add Cilantro:Stir in 3 tablespoons of cilantro and two tablespoons of lime juice. Adjust to taste by adding additional salt (yes, please), lime juice, red pepper flakes, or curry powder. We love serving over rice!
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