Vegetable Coconut Curry Soup (vegan and omnivore options)

curry soup I’ve sung the praises of Penzey’s spices before, and I’m back to do it again! When I saw a soup recipe in their recent catalog, I had to give it a try because it has spices I love, like curry and Berbere, as well as ingredients like potatoes, bell peppers, and coconut milk. It was a no-brainer!

I make this soup using homemade Berbere, because traditional is a wee hot for me, as well as homemade vegetable broth. As far as the protein options, if you are following a vegan diet, use a can of chickpeas. Meat-eaters, use a can of chunk chicken. I’ve made this a couple times to take to other families, usually with chicken, and it’s always a hit.

This soup recipe, adapted from one from Penzey’s, is incredibly rich and flavorful and I know you will enjoy it as much as my family!

Vegetable Coconut Curry Soup
Prep time
Cook time
Total time
Rich, flavorful, and filling, this soup is sure to fill you up!
Recipe type: Soup
Cuisine: Indian
Serves: 6
  • 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.

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