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Best Vegetable Soup

Say goodbye to bland, boring vegetable soup with this extraordinarily craveable recipe full of tips, tricks, and variations! It boasts a coconut-curried broth infused with cilantro and lime that's SO velvety creamy. It's a nutritious, dairy-free, vegan powerhouse packed with plant-based protein and customizable veggies.
Course Main Course, Soup
Cuisine Asian, Thai
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 -10 servings
Author [email protected]

Ingredients

  • 1 tablespoon olive oil or coconut oil, divided
  • 1 yellow onion, diced
  • 1 cup carrots, sliced 1/4-inch thick
  • 4-6 garlic cloves, minced
  • 1 1/2-2 tablespoons curry powder (2 for spicier)
  • 1 ½ teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 tsp EACH ground cumin, ground coriander, paprika, turmeric, pepper
  • 1/4-1/2 teaspoon red pepper flakes (more or less to taste)
  • 1 large sweet potato, peeled and chopped into 1/2-inch” cubes
  • 2 15-oz cans chickpeas, drained
  • 2 bay leaves
  • 4 cups low sodium vegetable broth vegetarian broth

ADD LATER

  • 2 13.5-oz. cans quality coconut milk (full fat, unsweetened)
  • 1 1/2 tablespoons cornstarch
  • 2 cups cauliflower
  • 5 oz. (1 heaping cup) green beans, trimmed, chopped into 1-inch pieces
  • 1 zucchini, quartered, sliced 3/8-inch thick
  • 2 tablespoons less sodium soy sauce
  • 1 tablespoon brown sugar

FINISHING

  • 3 tablespoons finely chopped cilantro (plus more for serving)
  • 2 tablespoons lime juice (plus more for serving)
  • Rice for serving (optional)

Instructions

  • Sauté Vegetables: Heat one tablespoon of oil over medium-high heat in a large Dutch oven. Sauté the onions for 5 minutes, then add the carrots, garlic, and spices (through red pepper flakes). Sauté for two additional minutes.
  • Add Sweet, etc.: Add the sweet potatoes, chickpeas, bay leaves, and vegetable broth.
  • Simmer: Bring to a boil while scraping up the bottom of the pan. Reduce to a simmer for 10 minutes. During the last few minutes of simmering, use the back of a wooden spoon to crush some chickpeas against the pot's side. This will help give the soup body and thicken it.
  • Add Remaining Ingredients: Whisk the cornstarch with part of the coconut milk. Add it to the pot with all the “Add Later” ingredients (coconut milk through brown sugar). Simmer, uncovered, for 10 minutes, or until the potatoes are tender and the veggies reach the desired tenderness.
  • Add Cilantro: Stir in 3 tablespoons of cilantro and two tablespoons of lime juice. Adjust to taste by adding additional salt (yes, please), lime juice, red pepper flakes, or curry powder. We love serving over rice!

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