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Vegan Coconut Curry Soup

Over the weekend, I needed a little food for my soul … I wanted to feel like it was raining, and a big bowl of soup was the way to do it. This particular soup is sweet, savory, spicy, and so easy to make.


  • 1 can coconut milk (full fat)
  • 2 – 2 1/2 cups veggie broth
  • 2 T coconut oil
  • 2 T mild red curry paste
  • 1 can drained chickpeas
  • 1 garlic clove
  • 1/4 t powdered ginger (or minced fresh)
  • 1 cup sugar snap peas (cut into thirds)
  • 1 red bell pepper (diced)
  • 1/2 small red onion (diced)
  • Handful of torn cilantro
  • Salt & pepper to taste

How To Make:

  1. Heat coconut oil in pan. Add red pepper & onion. Cook for about 5 minutes, until soft. 
  2. Add garlic, peas, chickpeas, curry, ginger, and salt & pepper. Combine & cook for about 5 minutes.
  3. Add broth, and coconut milk. Stir to combine, and cook until well heated through.
  4. You can serve immediately (over rice), and top with fresh cilantro … It also reheats really well!

See! So easy!! Enjoy.

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