Creamy Coconut Curry Soup

This creamy coconut curry soup is a “pantry soup” made of only pantry ingredients! It comes together in under 30 minutes and is a simple plant based meal.

Creamy Coconut Curry Soup

This post was created in partnership with California Olive Ranch. All opinions are our own.

With new years come resolutions, clean closets, and clear minds (for a week or so, at least!). In the spirit of new beginnings, let’s dust out the cobwebs and talk healthy eating and pantry organization. This coconut curry soup recipe is also a pantry soup. What’s a pantry soup? A recipe made only of ingredients found in your pantry. It’s also quick to whip up, healthy, and versatile for multiple diets: vegetarian, gluten-free, and vegan. Keep reading for this creamy coconut curry soup recipe and a few notes on stocking a pantry.

Related: Tomato Coconut Cauliflower Curry

Creamy Coconut Curry Soup

Tips to stock a pantry

This coconut curry soup is made with all pantry ingredients, so we thought we’d take a second to share some tips to stock a pantry! What do you stock in your pantry? Our is modest-sized, so we have to choose our ingredients carefully. These are the main items you’ll find in our pantry:

Canned vegetables

  • Canned beans: chickpeas, black, kidney, pinto and cannellini beans (our go-to for quick meals)
  • Canned tomatoes: combined with above, anything is possible

Oils, vinegars, and sweeteners

  • Olive oil: our main cooking oil, which we use for almost every recipe*
  • Other oils: grapeseed and toasted sesame oil are our other most-used oils
  • Vinegars: balsamic, white wine, apple cider, and sherry vinegar are our favorites for whipping up vinaigrette or adding a tangy kick to soups
  • Sweeteners: honey, maple syrup, and agave syrup; we use white and brown sugars occasionally for baking
  • Coconut milk: we use it for soups (including this coconut curry soup) and to make ice cream

*Tip: We created this soup for California Olive Ranch olive oil, who shared a tip on olive oil with us! Unlike wine which can improve with age, olive oil is meant to be consumed fresh. It’s recommended to keep the cap on the bottle (instead of using a pour spout that can’t be capped), and try to use the bottle within 1 month. 

Grains and legumes

Spices and flours

  • Spices: a good chunk of kitchen space is devoted to spices; see this post on our top 15 spices (several are in this coconut curry soup)
  • Flours: white, whole wheat, and rye flours, rolled oats, cornmeal

Onions, garlic, and root vegetables

  • Onions and garlic: we stock loads of garlic, onions, and shallots (a small onion with a more delicate flavor – which is also in this coconut curry soup)
  • Sweet potatoes and red potatoes: we eat sweet potatoes quite a bit, so they’re always in our pantry!

Take stock of what you’ve got, toss any ancient ingredients, and resolve to make more from scratch this year! This pantry coconut curry soup is a clever use of ingredients that are readily on hand, choosing from several of the categories above. Our favorite part? The artistic potential for drizzling as the garnish. We made this coconut curry soup with my sister and had a great time drizzling the coconut milk and olive oil in various designs on top. The sky’s the limit, so enjoy the creative outlet!

Creamy Coconut Curry Soup

Make it a meal: For a hearty meal, pair this with a green salad and some bread, crackers, or a handful of nuts. The soup also reheats well and is great for weekday lunches.

Listen

Listen to our olive oil tasting with California Olive Ranch on the A Couple Cooks Podcast.

Looking for more healthy and easy soup recipes?

Outside of this creamy coconut curry soup, here are a few more of our favorite healthy and easy soup recipes:

Related: Try using our Homemade Vegetable Broth for this recipe!

This recipe is…

This creamy coconut curry soup is vegetarian, gluten-free, vegan, dairy-free, and plant-based.

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Creamy Coconut Curry Soup


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Description

This creamy coconut curry soup is a “pantry soup” made of only pantry ingredients! It comes together in under 30 minutes and is a simple plant based meal.


Scale

Ingredients

  • 2 large shallots (substitute 1 yellow onion)
  • 3 garlic cloves
  • 2 15-ounce cans chickpeas
  • 2 tablespoons olive oil
  • 3 tablespoons best quality curry powder*
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 pinch cayenne (optional)
  • 1 tablespoon white wine vinegar
  • 1 quart vegetable broth
  • 1 teaspoon kosher salt
  • 1 tablespoon maple syrup
  • 15-ounce can full-fat coconut milk
  • Olive oil, for garnish
  • Pumpkin seeds, for garnish

Instructions

  1. Mince the shallots and garlic. Drain the chickpeas.
  2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Add the shallots and sauté 2 to 3 minutes, until translucent (alternatively, sauté the onion 4 to 5 minutes).
  3. Add the garlic, 3 tablespoons curry powder, 1 teaspoon cumin, 1 teaspoon coriander and 1 pinch cayenne, and stir for 1 minute. Pour in 1 tablespoon white wine vinegar and stir until it evaporates, about 10 seconds. Add the chickpeas, vegetable broth, and 1 teaspoon kosher salt. Bring to a boil and boil gently for 5 minutes.
  4. Reduce to a simmer and stir in 1 tablespoon maple syrup and all but about 1/4 cup coconut milk; reserve the remaining coconut milk for a garnish. Remove the soup from the heat and use an immersion blender or blender to puree until completely smooth. (If using an immersion blender, the soup will become quite foamy; stir for a minute or so to reincorporate the foam into the soup.) Taste, and add maple syrup or a few pinches salt to taste. Allow to cool slightly before serving, which will allow to soup to thicken slightly and the flavor to develop.
  5. To serve, garnish each bowl with extra coconut milk, a drizzle of olive oil, and pepitas (and get creative with your designs!).

Notes

*The flavor of the soup will highly depend on the curry powder you use, so use the best brand you can find. If the curry powder you use is spicy, you may want to reduce the amount to taste. Using shallots instead of onion adds a unique, delicate flavor.

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

11 Comments

  • Reply
    Sophie
    January 2, 2017 at 11:35 am

    This recipe looks so tasty.

  • Reply
    Allyson (Considering The Radish)
    January 2, 2017 at 3:41 pm

    Pantry soup sounds perfect this time of year. This looks so delicious- I would never think to make a creamy chickpea soup. Yum.

  • Reply
    Sarah | Well and Full
    January 2, 2017 at 7:34 pm

    I love a good recipe that I can throw together with what I have in my pantry. So simple yet so delicious! :)

  • Reply
    Emily | Shiny Happy Bright
    January 3, 2017 at 12:09 pm

    I love the idea of cooking from things in the pantry! Also, wow, who knew that olive oil was supposed to be used in a month? I thought it kept for a lot longer, so this is good to know.

  • Reply
    Monique Malcolm
    January 3, 2017 at 7:40 pm

    I made it and loved it.
    Curried shrimp with chickpeas is one of my favorites. Since I didnt have any vegetable stock on hand, I used seafood stock instead and (as expected) it was delicious. Thanks for the recco!

  • Reply
    Kari
    January 5, 2017 at 6:25 pm

    Yum! That looks delicious!
    Kari
    http://sweetteasweetie.com/antioxidant-smoothie-post-raisin-bran/

  • Reply
    Katie @ Whole Nourishment
    January 7, 2017 at 9:34 am

    Thanks for the prompting for taking stock of pantry items. And beautiful soup! I rarely blend chickpeas into soup but must remember to do so. This looks like the perfect cozy and filling winter meal.

  • Reply
    Betsy Cooley
    January 14, 2017 at 9:42 pm

    We made this yesterday and it was so good!! I couldn’t stop eating it. Wonderful recipe, and easy to make in short order!

  • Reply
    Teresa
    January 29, 2018 at 11:00 pm

    I cooked this tonight; I needed something quick to prepare for work lunches this week and I don’t think I spent more than 20 minutes in the kitchen. The flavors are gorgeous, so mellow and smooth. How can something so simple and fast yield such luxurious results? I absolutely love it.

    • Reply
      Sonja
      March 14, 2018 at 2:44 pm

      Oh I’m so glad you enjoyed this one! It’s hard to do but exciting that just a few ingredients can come together so well. THANKS for your feedback!

  • Reply
    Diana
    January 4, 2019 at 4:00 pm

    This recipe is great! Tastes great and is really easy to make.

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