Name: Delicious Vegan Coconut Curry Soup In 30 Minutes One Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon coconut oil; 1 onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, sliced; 1 carrot, sliced; 1 (14 oz) can coconut milk; 2 cups vegetable broth; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 cup cooked chickpeas, drained and rinsed; 1 cup fresh spinach; Salt, to taste

Why You’ll Love Delicious Vegan Coconut Curry Soup In 30 Minutes One Pot Recipe

I love this recipe because it’s fast, simple, and deeply satisfying. The soup has a rich texture without feeling heavy, and the vegetables add color and freshness to every bowl. I also appreciate how flexible it is, making it easy to adjust spices or add extra ingredients based on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp coconut oil
1 onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, sliced
1 carrot, sliced
1 can (14 oz) coconut milk
2 cups vegetable broth
2 tbsp curry powder
1 tsp turmeric
1 cup chickpeas, drained
1 cup spinach
Salt to taste

Directions

I start by heating the coconut oil in a pot over medium heat. I add the diced onion, garlic, and grated ginger and sauté them briefly until fragrant and softened.

I stir in the sliced bell pepper and carrot and let them cook for a few minutes until they begin to soften. I pour in the coconut milk and vegetable broth, stirring well to combine everything evenly.

I add the curry powder and turmeric and let the soup simmer so the flavors can develop. Once the broth is fragrant and slightly thickened, I stir in the chickpeas and spinach and continue cooking until the spinach wilts.

I season the soup with salt to taste and serve it hot.

Servings and Timing

I make this soup to serve 4 people. Prep time takes about 10 minutes, cook time is around 20 minutes, and the total time comes out to roughly 30 minutes.

Variations

I sometimes add tofu or lentils for extra protein. When I want more heat, I include chili flakes or a spoon of chili paste. I’ve also enjoyed adding sweet potatoes or zucchini for extra vegetables and texture.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to four days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally to keep it creamy.

FAQs

Can I make this soup spicier?

I add extra curry powder or chili flakes when I want more heat.

Do I need full-fat coconut milk?

I prefer full-fat for creaminess, but light coconut milk also works.

Can I freeze this soup?

I freeze it successfully and thaw it overnight in the refrigerator.

What vegetables work well in this soup?

I’ve added zucchini, broccoli, and sweet potatoes with great results.

Can I use canned chickpeas?

I use canned chickpeas all the time, just draining them well.

How do I thicken the soup?

I let it simmer longer or mash some of the chickpeas slightly.

Can I add noodles or rice?

I sometimes add cooked rice or rice noodles for a heartier meal.

Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I make this oil-free?

I sauté the vegetables with a splash of broth instead of oil.

What should I serve with this soup?

I enjoy it with crusty bread or flatbread on the side.

Conclusion

This vegan coconut curry soup is a recipe I return to again and again because it’s quick, nourishing, and full of bold flavor. I love how easily it comes together in one pot and how comforting it feels, making it perfect for busy weeknights or cozy dinners at home.