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    Home » All Recipes

    Creamy Red Coconut Curry Soup

    This post is sponsored by The Little Potato Company.

    Creamy Vegan Red Coconut Curry Soup - ilovevegan.com

    We're kicking off 2017 with a soup that's the perfect example of "January food". Here in Canada, we've been chilling in -18C temperatures for the last couple of days. In my mind, this is a legitimate excuse to avoid smoothies, fancy juicing, and salads, all month long. I need warming healthy foods. This soup will keep you warm you up on the chilliest of Canadian winter days and fill you up with fresh vegetables. It's light but it's creamy. It's spicy, ginger-y, and once it's loaded with toppings, it's full of textures of and flavours.

    Creamy Vegan Red Coconut Curry Soup - ilovevegan.com

    The Little Potato Company's Baby Boomers, blended along with a hefty dose of light coconut milk, give this soup an extra velvety smooth texture while retaining a certain "January lightness". The base soup is pretty darn easy. Sauté ginger, garlic, carrot, and red curry paste (very spicy!) or milder yellow curry powder in coconut oil. Add vegetable broth and Creamer potatoes. Simmer for 25 minutes. Add a can of light coconut milk and blend until smooth and creamy. After that it's all about the toppings! (But you can totally just make this soup without any toppings - it's delicious with a slice of crusty bread slathered in vegan butter.)

    Creamy Vegan Red Coconut Curry Soup - ilovevegan.com

    The crispy fried tofu nuggets are the star topping - they turn this simple, healthy soup into a satisfyingly delicious meal. For the extra "January-ness" I added lots of julienned spinach and red bell pepper, carrot noodles**, pea sprouts, sliced radish, Thai basil, green onion and a squeeze of lime juice. Some other tasty toppings might be: thinly sliced veggies like mushrooms, zucchini, or purple cabbage, roasted sweet potato, salted cashews, and an extra swirl of coconut milk.

    (**After eating the photographed soup I quickly learned that eating soup coated carrot "noodles" is annoying and messy. If you want to use carrot I'd suggest either chopping the "noodles" or grating the carrot instead.)

    Creamy Vegan Red Coconut Curry Soup - ilovevegan.com

    Notes on spiciness: Going the intended red curry paste direction, this soup is spicy. If you LOVE really spicy food, use 2-3 teaspoons of red curry paste. If you like spicy food use 1 tablespoon of mild yellow curry powder and ½-1 teaspoon red curry paste. If you prefer something milder, skip the red curry paste and use 1 tablespoon of mild yellow curry powder.

    Happy Veganuary friends!

    The Little Potato Company - The Creamer of the cropThis post is sponsored by The Little Potato Company.
    We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
    Learn more about why we love Little Potatoes at www.littlepotatoes.com 

    Print
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    Creamy Vegan Red Coconut Curry Soup - ilovevegan.com

    Creamy Vegan Red Coconut Curry Soup

    ★★★★★ 5 from 3 reviews
    • Yield: 3 1x
    • Category: Soup, Lunch and Dinner
    • Cuisine: Vegan
    Print Recipe
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    Description

    A creamy coconut and potato-based red curry soup topped with fresh veggies and crispy tofu.


    Ingredients

    Scale

    Soup

    • 1 tbsp coconut oil
    • 2 cloves garlic, minced
    • 1" knob ginger, minced
    • 1 carrot, chopped
    • 2-3 teaspoons red curry paste (spicy) or 1 tablespoon mild yellow curry powder (milder)
    • 2 cups vegetable broth
    • 1½ cups The Little Potato Company's Baby Boomers (Creamer potatoes)
    • 2 cups light coconut milk (canned)
    • salt, to taste

    Crispy Tofu

    • ½ block extra-firm tofu, pressed and cubed
    • 4 tsp cornstarch
    • ½ tsp onion powder
    • ½ tsp salt
    • ¼ tsp garlic powder
    • 1 tbsp coconut oil

    Toppings

    • crispy tofu, chopped green onion, sliced radish, carrot noodles, sliced avocado, julienned spinach, pea sprouts, Thai basil, and red bell pepper

     

     

     


    Instructions

    Soup

    1. In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for 2 minutes.
    2. Add vegetable broth and Creamer potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender.)
    3. Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.
    4. Serve topped with tofu and veggies.

    Tofu

    1. Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Mix until the tofu has picked up all of the corn starch mixture.
    2. Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.

     


    Notes

    Notes on spiciness: Going the intended red curry paste direction, this soup is spicy. If you LOVE really spicy food, use 2-3 teaspoons of red curry paste. If you like spicy food use 1 tablespoon of mild yellow curry powder and ½-1 teaspoon red curry paste. If you prefer something milder, skip the red curry paste and use 1 tablespoon of mild yellow curry powder. Add more coconut milk if you find the soup too spicy (adjust salt to taste, if needed.)

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Cheryl

      March 28, 2020 at 1:03 pm

      Looking for a 'feel good' soup with delicious comforting flavours-- this is it!
      Even the photos make me feel good---beautiful!

      ★★★★★

      Reply
      • Brittany

        April 19, 2020 at 3:08 pm

        Thanks Cheryl!

        Reply
    2. cheryl

      November 01, 2018 at 7:34 am

      This is a very beautiful recipe, and I love the comment about eating 'carrot nnoodles', haha😊

      ★★★★★

      Reply
      • Brittany

        November 12, 2018 at 4:35 pm

        Thank you so much Cheryl!

        Reply
    3. Kacy

      January 30, 2017 at 1:42 pm

      I look forward to trying your soup tonight! Will it freeze well?

      Reply
      • Brittany

        January 30, 2017 at 5:47 pm

        I haven't tried freezing it yet but I think this would freeze really well! I hope you love it 😀

        Reply
    4. zaire

      January 16, 2017 at 9:10 pm

      I tried this recipe and the sage and garlic veggies as the beginning of my #goingvegan. and OOOOOOOOOOMMMMMMMGGGGGGGG I added a couple of little things like tumeric and a extra garlic to the soup and it was PHENOMENAL. My inner phat girl was very happy 🙂 I look forward to making more of your recipes. thanks

      Reply
      • Brittany

        January 18, 2017 at 4:41 pm

        Yay! Your additions sound delicious (and congrats on going vegan, that is SO awesome!!)Thank you SO much for commenting 😀

        Reply
    5. Cheryl

      January 15, 2017 at 2:22 am

      Great, I have used Knorr in the past and would like to try something different, something lower in salt but still flavorful . Thank you.

      Reply
      • Brittany

        January 15, 2017 at 10:47 am

        Oh okay! There is another one to look out for, the brand is Rapunzel and they have a no salt vegetable bouillon. It's a great way to add flavour without salt (and of course, you can still add salt to taste.)

        Reply
    6. Cheryl

      January 14, 2017 at 6:06 am

      Yes, this does look amazing ---so rich and flavorful . Can you recommend a vegetable broth? Do you make your own or is there a base we can buy? Thanks

      ★★★★★

      Reply
      • Brittany

        January 14, 2017 at 10:50 am

        Thank Cheryl! We usually use store-bought vegetable bouillon cubes or mix like Better than Bouillon, McCormick's (veggie or "chicken") cubes, or Knorr's veggie broth.

        Reply
    7. Teksunai

      January 10, 2017 at 3:04 pm

      Hey there! This looks absolutely delicious. Now,I don't have red curry paste, but I do have green curry paste. Should that work alright? Have a wonderful day!

      Reply
      • Brittany

        January 10, 2017 at 7:02 pm

        Oh absolutely! Green curry paste will probably be even hotter than red curry paste so just make sure to take that into account.

        Reply
    8. Sarah | Well and Full

      January 10, 2017 at 1:51 pm

      This soup looks amazing! I've been really into soups lately.... it's been super cold here in the Northeast US too, so a nice hot bowl of soup really hits the spot! 😀

      Reply
      • Brittany

        January 13, 2017 at 10:50 am

        Thanks Sarah!

        Reply

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    We live in Alberta, Canada. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way.

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