Perfect for soup season, this vegan curry soup with yellow beets is the perfect gluten free recipe to stay warm and cozy. Have dinner done in less than an hour.
So fall went by in the blink of an eye, and now we’re basically in winter, which has got me craving the coziest of foods. Aside from pulling out my big ass parka, another way I like to stay warm on a cold night is with soup like my vegan curry soup. I’ve been on a serious soup kick lately since it’s the only way I can cope with the long Canadian winter ahead.
Last week I shared with you my adult version of a childhood classic: my vegan roasted fennel tomato soup with gluten free chickpea croutons and this week I’m super excited to share with you my completely plant based and gluten free beet coconut curry soup.
Why This Recipe Works
Today, I’m using one of my fave colourful veggies, yellow beets, to whip up the creamiest of curry soups. One bowl of this, and you’ll forget about the cold weather… temporarily. It’s truly the best meal to have on a cold winter night!
It’s creamy without using dairy. Since we are using coconut milk, that makes this vegan curry soup freezer friendly as well!
Most of the cook time is allocated for simmering. So your general hands-on cook time is not that high and you can easily make this on a weeknight without spending ages in the kitchen.
Table of contents
Key Ingredients
Yellow Beets — Or also known as golden beets, they’re not as sweet as red beets and has a more mellow and less earthy flavour.
Curry Powder — A little bit of yellow curry powder goes a long way, this curry powder is relatively mild compared to other ones so be sure you don’t accidentally grab a spicier version.
Broth — I recommend using a low salt/no salt added vegetable broth and then seasoning it to taste. This way you don’t end up with an overly salty vegan curry soup.
Toppings — There are so many options! Our favourite toppings are hemp hearts, toasted coconut chips (such a nice crunch!), and red beets.
How to Make This Recipe
Step 1: Heat the oil in a large soup pot over medium high heat. Add the onion, garlic and ginger and stir until soft, about 3-4 minutes. Add the curry powder, and stir everything until the spices coat the vegetables.
Step 2: Next, add in the carrots, yellow beets and stir to combine.
Step 3: Then add in the low sodium broth and bring to a boil. Reduce the heat to a simmer, top with the lid and cook for about 45 minutes, or until the beets are very soft. Add in the coconut milk. Transfer to a stand blender or blend with a handblender until smooth.
Step 4: To serve, top this vegan curry soup with a swirl of coconut milk, the colourful beets, coconut chip and hemp hearts. Enjoy!
Expert Tips
Be very careful when you add in hot soup into a blender. If you are using a blender instead of a handheld blender to puree your soup, be sure have a way to allow steam to escape as you blend.
If you want a chunkier vegan curry soup, you can blend up 50-70% of the soup so you can have bites of vegetable with your soup.
If you plan on meal prepping this, avoid adding in the toppings until you’re ready to serve.
For your toppings, the beets can be raw or cooked. It’s up to you!
Recipe FAQs
This is a naturally gluten free recipe!
Most definitely. This vegan curry soup is a great make ahead meal as it reheats wonderfully in the microwave or on the stove top. Store in an airtight container in the fridge for up to 4 days.
You can freeze this soup as we don’t use dairy or potatoes to thicken the soup. Thanks to the coconut milk, you can freeze this soup! Be sure to use a freezer friendly container.
You can try adding in toasted nuts and seeds as toppings as well. Gluten free croutons or crispy chickpeas would be a great topping as well.
More Recipes You Might Like
Want more recipes like this vegan curry soup? Try these ones from the blog:
- Vegan Potato Soup
- Sweet Potato Curry Soup
- Vegan Tomato Soup
- Vegan Butternut Squash Soup with Red Lentils
Now I want to hear from you! Have you been pulling out your fave winter soup recipes to stay warm with the cold weather? Share your favourite soup combinations below!
Vegan Curry Soup with Yellow Beets
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow sweet onion diced
- 3 cloves garlic minced
- 3 tbsp fresh ginger minced
- 2 tsp curry powder
- 1 cup carrots peeled and diced
- 3 cups yellow beets peeled and diced
- 4 cups low sodium vegetable broth
- 1 can lite coconut milk
- Salt and pepper to taste
GARNISH
- Red or candy cane beets sliced julienne
- Toasted coconut chips
- Hemp hearts
Instructions
- Heat the oil in a large soup pot over medium high heat. Add the onion, garlic and ginger and stir until soft, about 3-4 minutes. Add the curry powder, and stir everything until the spices coat the vegetables.
- Next, add in the carrots, yellow beets, and low sodium broth and bring to a boil. Reduce the heat to a simmer, top with the lid and cook for about 45 minutes, or until the beets are very soft. Add in the coconut milk. Transfer to a stand blender or blend with a handblender until smooth.
- To serve, top with a swirl of coconut milk, the colourful beets, coconut chip and hemp hearts. Enjoy!
Notes
- Be very careful when you add in hot soup into a blender. If you are using a blender instead of a handheld blender to puree your soup, be sure have a way to allow steam to escape as you blend.
- If you want a chunkier soup, you can blend up 50-70% of the soup so you can have bites of vegetable with your soup.
- If you plan on meal prepping this, avoid adding in the toppings until you’re ready to serve.
- For your toppings, the beets can be raw or cooked.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
jill conyers says
I’ve been on a kitchari and curry kick lately. I love the blend of spices.
Abbey Sharp says
Yum! So much flavour
Deborah Brooks says
I love beets and what a great idea to combine it with curry in a soup. Looks fantastic
Abbey Sharp says
Thank you!
Annmarie says
I LOVE coconut curry dishes – this looks delicious!
Abbey Sharp says
So so good! Thanks love