Easy curried vegetable soup

Easy curried vegetable soup recipe

Food and Me Club
An easy curried vegetable soup recipe that packs an immune boost too.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, lunch
Cuisine Indian
Servings 3 people
Calories 133 kcal


  • 2 cloves Garlic Minced
  • 1 Carrot Grated
  • 1 Red bell pepper Chopped
  • 1 tbsp Coconut oil
  • 1 Onion Diced
  • 1.5 tbsp Ginger Minced
  • 1 Courgette Chopped
  • 1 tbsp Curry powder
  • 2 cups Vegetable stock
  • 1 tomato Chopped
  • 1/3 cup Plant based cream


  • In a large pot, heat oil and gently fry the onion, minced ginger and garlic for 2-3 minutes.
  • Add the grated carrot and gently fry for about 2 minutes, stirring occasionally. Add the chopped pepper and courgette. Cook for roughly 5 minutes, season with curry powder and combine well.
  • Next add the stock and bring to a boil. Cook covered for about 10 minutes until the veg are soft. In the meantime, add the chopped tomatoes. Add some salt for seasoning.
  • When the veg is cooked, take off from the heat and blend with a hand blender. Add in the cream, season for taste, mix well and serve.


Carrots are very high in beta-carotene. Absorption of the beta-carotene is better if the carrots are cooked.


Serving: 1personCalories: 133kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 648mgPotassium: 353mgFiber: 3gSugar: 7gVitamin A: 5335IUVitamin C: 61mgCalcium: 36mgIron: 1mg
Keyword Easy curried vegetable soup
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Easy Plant Based Recipes
Easy Plant Based Recipes
Easy curried vegetable soup