This creamy coconut curry soup is a “pantry soup” made with only pantry ingredients! It comes together in under 30 minutes and is an easy plant-based meal.
This position was created in collaboration with California Olive Ranch. All opinions are ours.
With the new years come resolutions, clean closets, and clear thoughts (at least for a week or so!). In the spirit of a fresh start, let’s dust the cobwebs and talk about healthy eating And pantry organization. This coconut curry soup recipe makes pantry soup too. What is pantry soup? A recipe made using only ingredients from your pantry. Plus, it’s quick to prepare, healthy, and versatile for multiple diets: vegetarian, gluten-free, and vegan. Read on for this creamy coconut curry soup recipe and some pantry-stocking tips.
Related: Cauliflower curry with tomatoes and coconut
Tips for stocking a pantry
This Coconut Curry Soup is made with all the pantry ingredients, so we thought we’d take a second to share some pantry-stocking tips! What do you store in your pantry? Ours is modest in size, so we have to choose our ingredients carefully. Here are the main items you will find in our pantry:
canned vegetables
- canned beans: Chickpeas, black, kidney, pinto, and cannellini beans (our favorite for quick meals)
- Canned tomatoes: In combination with the above everything is possible
oils, vinegars and sweeteners
- Olive oil: our main cooking oil, which we use for almost all recipes*
- Other oils: Grape seed oil and toasted sesame oil are our other most commonly used oils
- vinegars: Balsamic vinegar, white wine, apple cider, and sherry vinegar are our favorites for topping vinaigrettes or adding flavor to soups
- Sweeteners: honey, maple syrup and agave syrup; We occasionally use white and brown sugar for baking
- coconut milk: We use it for soups, ice cream, and these recipes to use a can of coconut milk.
*Point: We created this Coconut Curry Soup for California Olive Ranch Olive Oil who shared an olive oil tip with us! Unlike wine, which can improve with age, olive oil should be consumed fresh. It is recommended to leave the cap on the bottle (instead of using an uncorkable spout) and try to use the bottle within a month.
cereals and legumes
spices and flours
- Spices: a large part of the kitchen space is devoted to spices; see this post for our top 15 spices (several are in this coconut curry soup)
- Flours: White, whole wheat and rye flour, oatmeal, corn flour
Onions, garlic and root vegetables
- Onions and Garlic: we store a lot of garlic, onions and shallots (a small onion with a finer taste – which is also in this curry coconut soup)
- Sweet Potatoes and Red Potatoes: We eat a lot of sweet potatoes, so they’re always in our pantry!
Take stock of what you have, ditch all the old ingredients and decide to make more from scratch this year! This Curry Coconut Soup is a clever use of readily available ingredients to choose from from several of the categories above. Our favorite part? The artistic potential of drizzle as a garnish. We made this Coconut Curry Soup with my sister and had a blast drizzled the coconut milk and olive oil in different patterns. The sky is the limit so enjoy the creative outlet!
Make it a meal: For a hearty meal, pair it with a green salad and some bread, crackers or a handful of nuts. The soup is also easy to reheat and makes a great weekday lunch.
Hear
Listen to our olive oil tasting with California Olive Ranch on the A Couple Cooks podcast.
Looking for healthy and easy soup recipes?
Aside from this creamy coconut curry soup, here are a few of our favorite healthy and easy soup recipes:
Related: For this recipe, try our homemade vegetable broth!
This recipe is…
This Creamy Coconut Curry Soup is vegetarian, gluten-free, vegan, dairy-free, and plant-based.
The description
This creamy coconut curry soup is a “pantry soup” made with only pantry ingredients! It comes together in under 30 minutes and is an easy plant-based meal.
- 3 Garlic cloves
- 2 large shallots (substitute 1 yellow onion)
- 2 15 ounces canned chickpeas
- 2 tablespoons olive oil
- 3 tablespoons Best quality curry powder*
- 1 teaspoon cumin
- 1 teaspoon dried ground coriander
- 1 a pinch of cayenne pepper (optional)
- 1 tbsp white wine vinegar
- 1 pint vegetable soup
- 1 teaspoon kosher salt
- 1 tbsp maple syrup
- 15-oz can of whole coconut milk
- olive oil, for garnish
- Pumpkin seeds for garnish
- Chop the garlic and shallots. Drain the chickpeas.
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, 2 to 3 minutes (if not, sauté the onion for 4 to 5 minutes).
- Add the garlic, curry powder, cumin, coriander and cayenne pepper and stir for 1 minute. Pour in the white wine vinegar and stir until evaporated, about 10 seconds. Add chickpeas, vegetable broth, and kosher salt. Bring to a boil and simmer gently for 5 minutes.
- Reduce heat to low and stir in maple syrup and all but about ¼ cup coconut milk; Reserve the rest of the coconut milk for decoration. Remove the soup from the heat and use an immersion blender or immersion blender to puree the soup until completely smooth. (If you use an immersion blender, the soup will be quite foamy; stir for about a minute to incorporate the foam back into the soup.) Taste and add maple syrup or a few pinches of salt to taste. Allow to cool slightly before serving, this will thicken the soup and allow the flavor to develop.
- To serve, top each bowl with extra coconut milk, a drizzle of olive oil, and pumpkin seeds (and get creative with your creations!).
Remarks
*The flavor of the soup is highly dependent on the curry powder you use, so use the best brand you can find. If the curry powder used is spicy, you can reduce the amount to your liking. Using shallots instead of onions adds a unique and delicate flavor.
- Category: Soup
- Method: Cook
- Kitchen: vegetarian
Keywords: Curry Coconut Soup, Curry Soup, Coconut Curry, Coconut Soup, Pantry Soup, Creamy Soup, Blender
