Delicious Vegan Coconut Curry Soup In 30 Minutes One Pot

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
Ingredients: 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

Author: lia

Published: December 12, 2025

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Oh my gosh, you have to try this vegan coconut curry soup one pot recipe – it’s my absolute go-to when I want something cozy, flavorful, and ridiculously easy to make. I first threw this together on a rainy weeknight when my fridge looked sadder than a wilted salad, and wow, did it save dinner! The rich coconut milk blends perfectly with warm curry spices, while the chickpeas and veggies make it hearty enough to stand alone. Best part? One pot means minimal cleanup (hallelujah!). Whether you’re vegan, just veggie-curious, or simply craving comfort food fast, this soup’s creamy-spicy-sweet magic will have you hooked.

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Why You’ll Love This Vegan Coconut Curry Soup One Pot

Let me count the ways this soup will become your new favorite:

Dinner in 30 minutes flat – From chopping to slurping, it’s faster than waiting for takeout
Crazy flavorful – The coconut milk makes it luxuriously creamy while the curry powder gives that warm, cozy hug of spices
One pot wonder – More time eating, less time scrubbing pans (my kind of math!)
Totally flexible – Swap veggies based on what’s in your fridge – it’s forgiving like that

Trust me, once you try how easy and delicious this is, you’ll be making it every chilly evening!

Ingredients for Vegan Coconut Curry Soup One Pot

Grab these simple ingredients – they come together like magic:

1 tbsp coconut oil (or olive oil if that’s what you’ve got)
1 onion, diced (yellow or white both work great)
3 cloves garlic, minced (fresh is best, but 1 tsp powdered in a pinch)
1 tbsp fresh ginger, grated (peel it first – I use the edge of a spoon!
1 red bell pepper, sliced (or sub any color pepper you like)
1 carrot, sliced (about 1 cup – no need to peel if organic)
1 can (14 oz) coconut milk (go full-fat for that dreamy creaminess)
2 cups vegetable broth (low-sodium lets you control the salt)
2 tbsp curry powder (my secret? A mix of mild and hot for balance)
1 tsp turmeric (for that gorgeous golden color)
1 cup chickpeas, drained (or swap in tofu cubes or lentils)
1 cup spinach (kale works too – just chop it smaller)
Salt to taste (I start with 1/2 tsp and adjust at the end)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! No fresh ginger? Use 1 tsp powdered. Allergic to coconut? Try cashew cream (soak 1 cup cashews + blend with water). Want it chunkier? Add diced sweet potato with the carrots. The beauty of this soup? It loves improvisation – make it yours!

How to Make Vegan Coconut Curry Soup One Pot

Okay, let’s get cooking! This vegan coconut curry soup comes together so easily – just follow these simple steps and you’ll have a pot of golden, aromatic goodness in no time. The key is building flavors layer by layer, and that single pot means all those delicious bits stay right where they belong (in your belly!).

Step 1: Sauté Aromatics

First, grab your favorite soup pot (I use my trusty Dutch oven) and melt that coconut oil over medium heat – not too hot, or the garlic will burn! Toss in your diced onion and let it get all translucent and sweet, about 2 minutes. When you catch that first whiff of garlic and ginger hitting the oil (oh, that heavenly scent!), give it 30 more seconds just to wake up all those flavors. Your kitchen should smell incredible by now!

Step 2: Cook Vegetables

Next up: veggies! Throw in those pretty red bell pepper strips and carrot slices – I love how the colors pop against the golden onions. Stir everything around for about 3 minutes until they just start to soften but still have some crunch. We’re not making mush here! This quick cook keeps their bright flavors and nutrients intact.

Step 3: Simmer with Coconut Milk & Spices

Now for the magic! Pour in that luscious coconut milk and vegetable broth – it’ll sizzle and steam in the most satisfying way. Sprinkle in your curry powder and turmeric, then give it a good stir to blend all those spices evenly. Let it bubble gently for 10 minutes – this is when all the flavors really get to know each other. You’ll see the soup thicken slightly and turn the most beautiful sunset-orange color.

Step 4: Finish with Chickpeas & Spinach

Last steps! Add your chickpeas (plop them right in!) and watch as they soak up some of that creamy curry goodness. Finally, stir in the spinach by handfuls – it’ll wilt down in about 2 minutes like magic. Give it a taste – need more salt? A pinch more curry powder? Adjust to your heart’s content, then ladle it up while it’s piping hot. Oh yes, dinner is served!

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Tips for Perfect Vegan Coconut Curry Soup One Pot

Want to take your soup from good to “wow, did I make this?!” Try these game-changing tricks:

Toast your spices first – Bloom the curry powder in the oil for 30 seconds before adding liquids. The aroma alone will make your neighbors jealous!
Squeeze of lime at the end – That bright citrus zing cuts through the richness beautifully.
Blend half for creaminess – Use an immersion blender on part of the soup for extra velvety texture.
Garnish like a pro – A drizzle of coconut milk and fresh cilantro make it look restaurant-worthy.

Little touches make all the difference with this already-amazing soup!

Serving Suggestions for Vegan Coconut Curry Soup One Pot

Oh, the possibilities! My favorite way to serve this vegan coconut curry soup is with a big hunk of warm naan for dipping – perfect for soaking up every last drop. If I’m feeling fancy, I’ll add a scoop of jasmine rice right in the bowl to make it extra hearty. A sprinkle of fresh cilantro and a squeeze of lime? Absolute perfection. Sometimes I even top it with chopped peanuts for crunch. Honestly, it’s delicious straight from the pot too – no sides needed when you’re starving!

Storage & Reheating

This vegan coconut curry soup gets even better the next day as flavors meld! Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. To reheat, gently warm on the stovetop with a splash of broth – microwaving can make the coconut milk separate. Stir well before serving, and add fresh spinach if you want that bright green pop again!

Nutritional Information

Nutrition varies based on brands, but here’s the scoop per serving: roughly 320 calories, 22g fat (that good coconut milk richness!), and 8g protein to keep you satisfied. Remember – more veggies means more nutrients!

FAQs About Vegan Coconut Curry Soup One Pot

Can I use frozen veggies instead of fresh?
Absolutely! Frozen bell peppers, carrots, or even spinach work great in this vegan coconut curry soup. Just add them straight from the freezer – no need to thaw. They might release a bit more liquid, so you may want to simmer for an extra minute or two.

How can I make this soup spicier?
Oh, I love turning up the heat! Try adding a diced jalapeño with the onions, or stir in 1/2 tsp cayenne pepper with the curry powder. My secret? A spoonful of Thai red curry paste – it adds incredible depth along with the kick!

What if I don’t have chickpeas?
No problem! This soup is super flexible. Try cubed tofu (add it with the spinach), cooked lentils, or even white beans. If you want it lighter, just double up on the veggies – it’ll still taste amazing.

Can I make this in a slow cooker?
You bet! Sauté the aromatics first (trust me, it makes a difference), then dump everything except the spinach into your slow cooker. Cook on low for 4 hours, stir in the spinach at the end, and voila – hands-off coconut curry magic!

Find more delicious recipes on Pinterest!