Curried Rice Vegetable Soup
Warm up with a comforting bowl of Curried Rice Vegetable Soup, a vibrant and hearty one-pot meal bursting with nourishing ingredients and bold flavors. This plant-based recipe features a medley of fresh vegetables—like zucchini, carrots, and red bell pepper—simmered alongside tender brown rice in a flavorful broth infused with curry powder, turmeric, and cumin. A splash of creamy coconut milk adds a luscious texture, while baby spinach and optional fresh cilantro provide a pop of freshness. Perfect for a weeknight dinner or meal prep, this soup is as wholesome as it is satisfying. Garnish with a squeeze of lime for a zesty finish and enjoy a delicious, nutrient-packed dish that’s naturally vegan, gluten-free, and easy to make!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 6 cups vegetable broth
- 1 cup canned coconut milk
- 1 cup, uncooked brown rice
- 1.5 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 2 cups, fresh baby spinach
- 0.25 cup, chopped (optional) fresh cilantro
- 2 tablespoons (optional, for garnish) lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic, diced carrots, celery, and red bell pepper to the pot. Sauté for another 4–5 minutes, stirring occasionally.
Stir in the curry powder, ground turmeric, and ground cumin. Cook for 1 minute to toast the spices and enhance their flavors.
Add the zucchini, vegetable broth, and uncooked brown rice. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 25–30 minutes or until the rice is tender.
Once the rice is fully cooked, stir in the coconut milk. Adjust the seasoning with salt and black pepper to taste.
Add the baby spinach and cook for an additional 2–3 minutes until wilted.
If desired, stir in fresh cilantro and lime juice for added brightness.
Serve the Curried Rice Vegetable Soup hot, and enjoy!
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10039 mg | 436% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 67.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5971 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
