Vegetable Coconut Curry Soup
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Rich, flavorful, and filling, this soup is sure to fill you up!
  • 1 sweet onion, chopped
  • 3 bell peppers (1 red, 1 orange, 1 yellow--do NOT use green), diced
  • 3 cloves minced garlic
  • 1 tsp Balti seasoning (can sub an extra tsp of curry powder)
  • 2 tsp Maharajah curry powder
  • ¼ tsp Berbere seasoning (I use the homemade kind linked above)
  • 1 15-oz can coconut milk (light or regular)
  • 1 12.5-oz can of chunk chicken, shredded OR 1 15-oz can of chickpeas, drained and rinsed
  • 2 cups vegetable broth (I use the homemade kind linked above)
  • 3 large potatoes, cut into chunks (peeled or unpeeled)
  • 1 cup carrots, peeled and chopped
  1. Saute onion and bell pepper in large, deep pot in olive oil or vegetable broth until onion is translucent.
  2. Add the garlic, curry powders, and berbere and cook for another minute.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat and cook until the potatoes are cooked, about 20 minutes.
Recipe by Super Veggie Mom at

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