Coconut Curried Vegetable Soup with Fire Roasted Tomatoes
A warming vegetable soup that combines aromatic curry spices with creamy coconut milk and fire-roasted tomatoes. Tender potatoes and cauliflower simmer in a fragrant broth infused with garlic, ginger, and jalapeño heat. The frozen peas add bright color and sweetness while fresh cilantro and roasted cashews provide textural contrast. Perfect for cool evenings or when you want a satisfying plant-based meal that delivers both comfort and bold flavors. The curry powder creates depth without overwhelming heat, making this accessible for most palates.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup onion, diced
- 1 teaspoon salt
- 3 cloves garlic, finely chopped
- 1 teaspoon fresh gingerroot, finely chopped
- 1 jalapeño chile, seeded and finely chopped
- 2 tablespoons salt-free curry powder
- 1 carton (32 oz) Progresso vegetable broth
- 1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes
- 1 can (14 oz) coconut milk, not cream of coconut
- 3 cups russet potatoes, diced peeled (2 medium)
- 2 cups cauliflower florets, chopped
- 1 cup frozen sweet peasfrozen corn1:1budget
adds sweetness
- ½ cup fresh cilantro, chopped
- ½ cup roasted salted cashews, chopped
Instructions
- 1
Heat oil in Dutch oven over medium-high heat
- 2
Stir in onion and salt, cook until tender and beginning to brown
- 3
Add garlic, gingerroot, jalapeño chile and curry powder, cook and stir
- 4
Add broth, tomatoes, coconut milk, potatoes and cauliflower
- 5
Heat to boiling then reduce to slow boil
- 6
Cook uncovered stirring occasionally until potatoes are tender
- 7
Stir in frozen sweet peas and cook longer
- 8
Garnish with cilantro and cashews
Tips
Use full-fat coconut milk for the richest flavor and creamiest texture
Cut vegetables uniformly so they cook evenly during the simmering process
Add cashews just before serving to maintain their crunch and prevent sogginess
Good to Know
Refrigerate up to 4 days in covered container
Make up to 2 days ahead, add cashews when serving
Serve hot with crusty bread or naan
Common Mistakes
Use medium-high heat when sautéing to avoid burning garlic
Don't skip the 30-second spice cooking to avoid raw curry taste
Add cashews at serving to avoid soggy texture
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this soup ahead of time?
Yes, prepare the soup without cashews up to 2 days ahead. Reheat gently and add fresh cashews and cilantro when serving to maintain texture and bright flavor.
What if I don't have curry powder?
Mix 1 teaspoon each cumin, coriander, and turmeric with 1/2 teaspoon each ginger powder and paprika for a homemade substitute.
How long will leftovers keep?
Store covered in the refrigerator for up to 4 days. The flavors actually improve overnight as the spices meld together.