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Vegan - Curried Cream of Vegetable Soup Recipe

This aromatic curry vegetable soup is loaded with vegetables, spices and coconut cream. It is perfect for a cold winters night. Serve with nice crispy bread. I used Masala curry, you can use any curry to your taste.
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 peopl


  • 3 tbsp Oil
  • 1 tbsp Curry Powder
  • Pinch of Ground Turmeric
  • Pinch of Cinnamon
  • Pinch of Ginger
  • Pinch of Nutmeg
  • 1 tin Red Kidney Beans
  • 1 tin Cannellini Beans
  • 2 Onion chopped
  • 2 Potatoes chopped
  • 2 Carrots chopped
  • 2 Cloves Garlic chopped
  • 2 Courgettes
  • 4 cups Water
  • 2/3 cup Coconut Cream


  • Heat oil in a heavy based saucepan. 
  • Add the curry and the spices. 
  • Cook for 1 minute, add the onions, potatoes, carrots garlic and courgettes. 
  • Stir to coat thoroughly with the oil and spices. 
  • Cook for 5 minutes. 
  • Add the water and simmer for 20 minutes or till vegetables are tender.
  • Add the beans and gently heat through.
  • Remove from heat and add the coconut cream.
  • Sprinkle parsley over the top and serve.