Name: Creamy Vegan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 garlic cloves, minced; 3 carrots, chopped; 2 celery stalks, chopped; 2 potatoes, peeled and cubed; 1 zucchini, chopped; 1/2 head cauliflower, chopped; 4 cups vegetable broth; 1 cup unsweetened plant-based milk; 1 tsp dried thyme; Salt and pepper to taste; Fresh parsley for garnish (optional)

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Table of Contents: Creamy Vegan Vegetable Soup

Creamy Vegan Vegetable Soup

If you’re craving a bowl of warm, velvety soup that fills your kitchen with spicy-sweet aromas and warms you from the inside out—without a speck of dairy—you’ve found your new favorite recipe. Perfect for crisp fall evenings, cozy Sunday family dinners, or a nourishing weeknight meal, this Creamy Vegan Vegetable Soup delivers maximum flavor and comfort with zero guilt. Whether you’re following a plant-based lifestyle or just seeking a healthy vegan soup that everyone will love, this recipe rises to the occasion.

Introduction: Creamy Vegan Vegetable Soup

There’s something deeply satisfying about ladling out a steaming bowl of Creamy Vegan Vegetable Soup—especially when it’s rich, aromatic, and filled with hearty vegetables. Unlike typical thin vegetable broths, this dairy-free vegetable soup features a luxuriously smooth texture, courtesy of full-fat coconut milk and a touch of cornstarch. Each spoonful offers layers of flavor: earthy sweet potatoes, nutty chickpeas, crisp-tender green beans, and golden curry spice warmed by turmeric and cumin.

This plant-based cream soup is a celebration of both wellness and indulgence. It’s naturally gluten-free, allergy-friendly, and loaded with fiber, plant protein, and colorful vegetables for a vibrant nutrient boost. Whether you’re hosting a holiday gathering, meal prepping for a busy week, or simply craving a comforting hug in a bowl, this recipe delivers. It’s one of those rare dishes that makes meat-eaters pause and say, “Wait—this is vegan?” Yes. And yes, it’s that good.

Best of all, it comes together in under an hour, making it an ideal healthy vegan soup for anyone seeking easy comfort food without compromise. Serve it with brown rice, crusty bread, or over a bed of quinoa for a complete, nourishing meal that satisfies on all levels.

Alternate Names & Variations

This recipe is also known by several names, which might help you find it when searching online:
– Coconut Curry Veggie Soup
– Spicy Vegan Chickpea and Sweet Potato Stew
– 30-Minute Plant-Based Cream Soup
– Anti-Inflammatory Vegetable Soup (Turmeric-Infused)

You might also encounter it as a winter lentil substitute or paired with roasted garlic parsnip soup for a deeper flavor profile. For a hearty plant-based meal, some versions add spinach or kale at the end. Looking for a lighter plant-based cream soup? Swap one can of coconut milk for vegetable broth. This recipe is endlessly adaptable while staying true to its healthy vegan soup roots.

Ingredients: Creamy Vegan Vegetable Soup

For the Soup Base:

– 1 tablespoon olive oil or coconut oil (use refined coconut oil for neutral flavor)
– 1 yellow onion, finely diced
– 1 cup fresh carrots, sliced 1/4-inch thick
– 4-6 garlic cloves, freshly minced
– 1 1/2–2 tablespoons quality curry powder (2 for spicier version)

– 1 ½ teaspoons sea salt
– 1 teaspoon dried basil
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon paprika (smoked or sweet)
– 1/2 teaspoon turmeric (boosts color and anti-inflammatory benefits)
– 1/2 teaspoon black pepper
– 1/4–1/2 teaspoon red pepper flakes (adjust to taste)

For the Heart of the Soup:

– 1 large sweet potato, peeled and chopped into 1/2-inch cubes (about 2 cups)
– 2 (15-oz) cans no-salt-added chickpeas, drained and rinsed
– 2 bay leaves
– 4 cups low-sodium vegetable broth (certified vegetarian)
– 2 (13.5-oz) cans full-fat, unsweetened coconut milk (shake well before opening)
– 1 1/2 tablespoons cornstarch (for thickening, acts as a natural thickener)

Vegetables to Finish the Soup:

– 2 cups fresh cauliflower florets
– 5 oz (1 heaping cup) green beans, trimmed and cut into 1-inch pieces
– 1 medium zucchini, quartered and sliced 3/8-inch thick

To Brighten & Finish:

– 2 tablespoons coconut aminos or less-sodium soy sauce
– 1 tablespoon brown sugar (or coconut sugar for refined-free)
– 3 tablespoons fresh cilantro, finely chopped (plus extra for garnish)

– 2 tablespoons fresh lime juice (plus extra for serving)

Optional Serving Suggestion:

– Cooked brown rice, jasmine rice, or basmati rice (for heartiness)

Step-by-Step Instructions

1. Heat the oil in a large, heavy-bottomed pot (Dutch oven ideal) over medium heat. Add the olive or coconut oil. Once shimmering, add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.

2. Add the carrots and cook for another 3–4 minutes. Then, stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn!

3. Build the flavor base: Add the curry powder, salt, basil, cumin, coriander, paprika, turmeric, black pepper, and red pepper flakes. Stir for 1–2 minutes to “toast” the spices, deepening their flavor.

4. Add the sweet potatoes, chickpeas, bay leaves, and vegetable broth. Stir well, scraping up any browned bits from the pot’s base. Bring to a gentle simmer.

5. Simmer for 10 minutes, then add the cauliflower. Cover and continue to simmer for another 5 minutes, or until the cauliflower begins to soften.

6. Stir in the green beans and zucchini. Cover and cook for 8–10 minutes, or until all vegetables are tender but still crisp.

7. Prepare the creamy thickener: In a small bowl, whisk the cornstarch with 2 tablespoons of room-temperature water until smooth (a “slurry”). Stir this into the soup.

8. Pour in both cans of coconut milk. Stir gently and bring the soup back to a simmer (do not boil vigorously). The soup will thicken slightly as it heats—about 5 minutes.

9. Remove the bay leaves. Stir in the soy sauce, brown sugar, chopped cilantro, and lime juice. Taste and adjust seasoning—more salt for savoriness, lime for brightness, or sugar to balance spice.

10. Ladle into bowls, top with extra cilantro, a squeeze of lime, and serve warm with rice if desired. For a restaurant-style finish, finish with toasted sunflower seeds or crushed cashews.

Chef Tip: For an ultra-smooth texture, blend 1–2 cups, then return to the pot and stir through. Perfect for those who adore a silky dairy-free vegetable soup.

Shortcut Suggestion: Use pre-chopped frozen cauliflower and thawed green beans to cut prep time.

Recipe Card Block (Quick Reference)

This Creamy Vegan Vegetable Soup takes 15 minutes to prep and 35 minutes to cook, with a total time of 50 minutes. It serves 4 generously, with each serving approximately 480 calories. Packed with plant-based protein, fiber, and heart-healthy fats, this healthy vegan soup is both nourishing and satisfying. The creamy texture comes from full-fat coconut milk and a cornstarch thickener—no dairy needed. It’s naturally vegan, dairy-free, gluten-free (when using tamari or coconut aminos), and easily customizable for your taste buds.

Why This Recipe Works & Expert Tips

What makes this plant-based cream soup stand out from the crowd? It’s the balance—flavor, texture, nutrition, and ease. The combination of warm Indian-inspired spices (turmeric, cumin, coriander) with sweet potatoes and chickpeas creates a comforting base, while the coconut milk delivers a luxurious creamy vegan experience without compromise. The cornstarch ensures a velvety thickness rare in most vegetable soups.

This is a set it and almost forget it meal—after sautéing, everything simmers together, allowing flavors to meld. It’s effortless easy comfort food for family dinners, yet impressive enough for holiday tables. The green beans and zucchini add freshness, while the lime and cilantro at the end provide a bright lift. Whether you’re cooking for one or feeding a crowd, this soup scales beautifully and reheats like a dream.

For maximum flavor, use fresh spices and high-quality curry powder. And always taste before serving—this soup shines when balanced between savory, sweet, spicy, and citrusy.

Storage, Freezing, and Reheating Tips

Store leftover Creamy Vegan Vegetable Soup in an airtight container in the refrigerator for up to 5 days. The flavors often improve after a day or two as the spices deepen. For longer storage, this dairy-free vegetable soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe jars or bags, leaving 1/2 inch headspace for expansion.

To reheat, place in a saucepan over medium-low heat, stirring occasionally. If soup has thickened in the fridge or freezer, add a splash of vegetable broth or water to loosen it. Do not microwave in plastic containers. For meal prep, portion into single servings with extra lime and cilantro on the side. This healthy vegan soup is perfect for busy weeks—warm, nourishing, and ready in minutes.

Note: The cornstarch helps stabilize the soup during freezing, so your creamy vegan texture holds up well.

Conclusion: Creamy Vegan Vegetable Soup

This Creamy Vegan Vegetable Soup is more than just a meal—it’s an experience. From the first whiff of toasted spices to the final squeeze of lime, every detail is designed to nourish your body and delight your taste buds. Whether you’re leaning into a plant-based lifestyle or simply seeking a dairy-free vegetable soup that doesn’t skimp on richness, this recipe delivers.

I’d love to hear how yours turns out! Share your photos, spice tweaks, or favorite serving ideas in the comments below. Tag us on social media—we love seeing your creations. And if you’ve got guests skeptical about vegan comfort food, hand them a spoon. They’ll be converts in one bite.