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Home » Recipes

Curried Vegetable Soup with Root Vegetables

Modified: Jan 25, 2025 · Published: Jan 22, 2023 by Marni Katz · This post may contain affiliate links ·

Jump to Recipe

Here's your feel good soup for the year.  Using all the orange root vegetables I could find and some delicious Thai inspired flavors, this Curried Vegetable Soup is a real winner! It doesn’t take long to make, its cozy flavors are sure to please every member of your family, and if there are any leftovers, it freezes beautifully!  Serve with a good crusty bread for a perfectly simple meal!

bowl of soup with two spoons

“This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”

Why you need this soup in your life

This is one of those soups that doesn’t just taste good, but also helps you clean out your fridge and freezer. Kinda like this minestrone soup does as well.  You know when you find those random small amounts of leftover vegetables in the freezer and don't know what to do with them?  If they are orange veggies, this is the soup for you.  

To make things even simpler you can use frozen vegetables to cut down on the chopping and slicing and dicing in this recipe.  Not only does using frozen vegetables cut down on the prep, I like that frozen veggies cook much more quickly then their raw counterparts.  In this recipe I rely on frozen onions, carrots and butternut squash.  The only chopping necessary is of the sweet potatoes!

Ingredients

ingredients for curried veggie soup

A few notes on the ingredients:

  • Curry Powder: Any type you have will work.  I typically use Trader Joe’s Curry Powder.  It’s got a nice warmth to it.
  • Turmeric: Adds great color and a bit of earthiness.
  • Peanut Butter:  We are a JIF family around here, but you can use any smooth peanut butter you have on hand.  I do not recommend using natural peanut butter in this recipe.
  • Broth: You can use any stock you like. I like to use Imagine No-Chicken Vegetarian Broth, but any vegetable broth or chicken broth you like will be fine.

How to make Curried Vegetable Soup

In a large pot, on the stove, over medium high heat, sauté onion and garlic.  Once the onion is just translucent, add the turmeric, curry powder and salt and let cook 30-60 seconds until fragrant.

Then add in the cut up vegetables and stir to coat them in the spices.

Next, add in the vegetable broth and bring to a boil. Then reduce to medium heat and gently boil/hard simmer until the sweet potatoes are fork tender, about 20-30 minutes.

process for making curried vegetable soup

Once the sweet potatoes are sof,t add in the coconut and stir until it's well integrated.  Turn off the heat.

In a high speed blender or with an immersion blender, purée the curried vegetable soup to your desired consistency (we like it super smooth around here).

soup pureed in a vitamix blender

Return the soup to the pot and add the peanut butter & brown sugar to the soup over low heat and stir until they are combined and well incorporated.  Then add the lime juice, taste, adjust salt, pepper and acid levels, give another stir and enjoy!

bowl of soup with lime and peanut garnish

Frequently Asked Questions 

Can you freeze curried vegetable soup?

Yes, this soup does freeze well.  Defrost in the refrigerator overnight or in a pot on the stove over low heat.  Once defrosted, you may want to add a little vegetable broth to loosen it up or enjoy as a thicker soup.  Either way, it reheats beautifully.

How else can you serve this soup?

If you leave the soup a bit on the thicker, chunkier side, it’s great over a bowl of rice, cooked lentils, or even pasta (I know it sounds strange, but it’s like a Thai inspired pasta sauce).

How do you make this curry vegetable soup allergy friendly?

Quite easily!  This recipe is inherently dairy-free and gluten-free and vegan, too!  To make it nut-free simply substitute SunButter for the peanut butter. You still want to give the soup some richness from the fat in these types of nut/nut alternative butters, however if you can’t find a suitable substitute for your diet, it can be left out.

How to Store Leftover Curried Root Vegetable Soup

Any leftovers can be stored in an airtight container in the fridge for up to 5 days. Let the soup cool completely before packing it up. The soup will likely thicken in the fridge, so when you reheat it, don't be afraid to add a little water or additional vegetable stock to get it to the consistency that you like.

You can also freeze this soup. I suggest freezing already portioned out. Use either this large silicone soup molds or these glass containers that hold the perfect amount for a quick lunch or easy dinner. This soup will freeze well for up to 2 months.

Topping Ideas for Pureed Soup

If you want to make pureed soup a little more interesting, try adding texture in the form of delicious toppings. Here are some toppings that work great with curried vegetable soup:

  • Roasted chopped nuts (peanuts are an especially good choice)
  • Toasted pumpkin seeds
  • Crunchy croutons
  • Crispy fried shallots
  • Shredded purple cabbage
  • Fried tofu bites
  • Anything else that sounds good to you and makes your tastebuds sing...

One simple tip about blending hot soup

  • When using a high speed blender to blend hot things (like this soup), be very careful not to overfill the blender container.  Hot things create a lot of steam in the blender and you don’t want the top to pop off leaving you covered in hot curried veggie soup...ouch!  An immersion blender (aka stick blender) solves this problem, since you do all of the blending right in the pot.  I like to risk it in my Vitamix, but either way, please be careful!

Looking for more vegetable based soup recipes?  Try these:

  • Minestrone soup
  • Corn basil soup
bowl of vegetable soup garnished with peanuts and lime

When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!

📖 Recipe

bowl of soup with spoon in it

Curried Vegetable Soup

Marni Katz
A warm cozy (and quick) soup using carrots, sweet potatoes and butternut squash
4.67 from 3 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner, Lunch, Soup
Cuisine Indian
Servings 8
Calories 286 kcal

Equipment

  • Vitamix or other high speed blender

Ingredients
  

  • ¼ cup chopped frozen onions
  • 2 frozen garlic cubes
  • 2 TB curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt (or more to taste)
  • 10 oz frozen carrots (one bag)
  • 2 large sweet potatoes, chopped
  • 10 oz frozen butternut squash (one bag)
  • 3 cups no-chicken broth (can also use water or chicken stock)
  • 15 oz coconut milk, shaken (one can)
  • 3 TB smooth peanut butter (I suggest JIF Creamy Peanut Butter)
  • 1 TB brown sugar
  • 2 limes, juiced (or more to taste)

Instructions
 

  • In olive oil, sauté onion and garlic until the onions become translucent. Then add the curry powder, turmeric and salt and stir until fragrant, about 30-60 seconds.
  • Add the sweet potatoes, butternut squash and carrots and stir until they are coated in the spices. Let cook about 1 minute.
  • Add broth and stir to make sure none of the veggies are sticking to the bottom and everything is combined.
  • Bring to a boil then reduce to medium heat until the sweet potato is fork tender 20-30 minutes. Then turn the heat down to low and stir in the coconut milk.
  • Turn off the heat and purée the soup to your desired consistency in a high speed blender or by using an immersion blender. BE CAREFUL when blending hot soup!
  • Return the soup back to the pot and add the peanut butter, brown sugar and lime with soup over low heat and stir to combine. Turn off heat and enjoy!

Notes

If you don't have these specific vegetables on hand, you can substitute other vegetables easily or just increase the amounts of these.  For example, if you can't find butternut squash, just double the amount of frozen carrots.   
When using a high speed blender to blend hot things (like this soup), be very careful not to overfill the blender container.
Curried vegetable soup makes great leftovers for a quick lunch or easy dinner.  Store in the fridge for up to 5 days or in the freezer for up to 2 months.

Nutrition

Calories: 286kcalCarbohydrates: 35gProtein: 5gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 751mgPotassium: 757mgFiber: 7gSugar: 11gVitamin A: 21957IUVitamin C: 19mgCalcium: 83mgIron: 3mg
Keyword curried vegetables, easy soup recipe, gluten free, healthy soup, vegan
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    About Marni Katz

    Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
    "I want to inspire you to get back in the kitchen and do this, because you can!"

    Comments

    1. Stacy says

      December 30, 2023 at 4:09 pm

      5 stars
      Very good. I used veggie broth, natural peanut butter and no sugar.

      Reply
    4.67 from 3 votes (2 ratings without comment)

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