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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, ice cream, and these recipes to use a can of coconut milk.

*Tip: We created this coconut curry 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 to our olive oil tasting with California Olive Ranch on the A Couple Cooks Podcast.

Looking for 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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5 from 5 reviews

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


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.


  • 3 garlic cloves
  • 2 large shallots (substitute 1 yellow onion)
  • 2 15-ounce cans chickpeas
  • 2 tablespoons olive oil
  • 3 tablespoons best quality curry powder*
  • 1 teaspoon cumin
  • 1 teaspoon dried ground 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


  1. Mince the garlic and the shallots. Drain the chickpeas.
  2. In a large pot or Dutch oven, heat the 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, curry powder, cumin, coriander and cayenne, and stir for 1 minute. Pour in the white wine vinegar and stir until it evaporates, about 10 seconds. Add the chickpeas, vegetable broth, and kosher salt. Bring to a boil and boil gently for 5 minutes.
  4. Reduce to a simmer and stir in the maple syrup and all but about ¼ 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!).


*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.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. C Askew says:

    Really good!

  2. Sara H says:

    This soup was amazing!! I didn’t have any maple syrup so I used honey instead, but otherwise followed the recipe exactly. Served with naan and a side salad….a wonderful meatless Monday meal! Thank you!

  3. Emilie says:

    Hi! This looks great, looking to try it soon. Just to clarify, is the coriander dried or ground?

    1. Sonja Overhiser says:

      Both: dried and ground! We updated the recipe: thank you!

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