Here's your feel good soup for the year. Using all the orange 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!
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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!
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.
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.
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).
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!
Frequently Asked Questions
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.
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).
Sure is. This recipe is inherently dairy-free and gluten-free and vegan! 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.
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:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
Curried Vegetable Soup
- ¼ cup chopped frozen onions
- 2 frozen garlic cubes
- 2 TB curry powder
- 1 tsp turmeric
- 1 tsp 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)
- 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!
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