This Curry Potato Soup is rich, hearty and extra creamy, just perfect to warm you up from the inside out on a rainy day. It's also super easy to make and totally dairy-free!
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If you're looking for more veggie-packed soups, try my Longevity Soup or this delicious Creamy Tuscan Chickpea Soup next!
Potato soups are somehow the epitome of comfort food for me. There's just something about perfectly cooked potatoes in a delicious broth that makes me feel that everything's all right with the world.
This curry potato soup is really high up on my list of favorites because it's creamy and comforting while also delivering some pretty amazing flavors.
I like to make it with chickpeas for some extra body and fiber but you can also go for crumbled sausage instead if you like.
Why you'll love this curry potato soup
- It's incredibly easy to make and naturally plant-based.
- It packs loads of flavor from the fresh garlic, ginger and your favorite curry powder.
- You can make it as mild or spicy as you like.
What you'll need
Potatoes - This is what makes or breaks a potato soup, so choose carefully! I love a creamy texture for this soup, so Russet potatoes (Maris Piper in the UK) are just perfect. However, if you prefer potatoes that remain a bit firm, opt for a waxy variety.
Coconut oil - Just a tablespoon to sauté the onion in. You can substitute with any neutral oil.
Onion - I like to dice it finely so it cooks quickly and I don't end up with big chunks in my soup.
Garlic + ginger - Freshly grated is an absolute must for the best flavor!
Curry powder - Use your favorite here. I typically go for a mild curry powder.
Paprika - For some extra flavor and a bit of color.
Flour - Plain flour is what helps thicken the soup.
Vegetable stock - Homemade or shop-bought are both fine. You can also use chicken stock if you don't mind the soup not being vegan.
Chickpeas - Canned chickpeas are perfect here! Drain and rinse them so you remove any excess salt.
Coconut milk - Full-fat coconut milk is perfect for that rich, creamy texture. You can use a low-fat version, too, but the broth will be thinner.
Kale - I like Tuscan kale in this soup but any kind would do. You can also substitute baby spinach.
Pro tip
Make sure you cut the potatoes into even 1-inch pieces to ensure uniform cooking!
How to make curried potato soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Sauté the onion in coconut oil until softened, then add the garlic, ginger and spices.
Stir in the flour, deglaze with a splash of stock, then add potatoes, chickpeas and the rest of the stock. Simmer until the potatoes are tender.
Stir in the coconut milk and kale, and cook briefly until the kale is wilted.
Season to taste with salt and pepper, then serve hot.
Substitutions and variations
- Use coconut cream instead of coconut milk for an even richer broth.
- Add some extra fiber and crunch by garnishing the soup with some roasted chickpeas before serving.
- You can use your favorite curry paste instead of curry powder. Start with 2 tablespoons and adjust from there.
Recipe tips and notes
- Shake the coconut milk can well before opening it. If the top has solidified, stir to recombine after opening.
- Use an immersion blender to blend some of the soup for a thicker, creamier texture.
- If the soup thickens too much, loosen it with a splash of stock or water.
What to serve with this coconut potato soup
- Warm naan bread or pita for dipping. I also love it with some sourdough toast!
- A side of steamed basmati rice to make it extra hearty
- A simple cucumber and tomato salad for freshness
Leftovers and storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop over low heat, stirring often. The soup will thicken as it sits, so add a splash of water or stock if needed.
- This soup also freezes well for up to 3 months. Just thaw it overnight in the fridge before reheating.
More easy vegan recipes
- Creamy Tuscan Chickpeas with Roasted Eggplant
- Roasted Potatoes with Broccoli
- Three Bean Chili
- Easy Chickpea Stew
- White Bean Curry Recipe
If you've tried this curry potato soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Curry Potato Soup
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 tablespoons curry powder
- 1 teaspoon paprika
- ¼ teaspoon red chili flakes
- 4 tablespoons plain flour
- 4 cups (1 liter) vegetable stock
- 1 ½ pounds (700 g) potatoes, peeled and cubed
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 1 can (14 oz / 400 g) coconut milk
- 2 cups (40 g) Tuscan kale, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the coconut oil in a large stockpot or Dutch oven over medium heat. Once hot, add the chopped onion and sauté for 4-5 minutes until softened and slightly translucent.1 tablespoon coconut oil1 large onion
- Add the garlic and ginger and cook for 30 seconds more until fragrant. Stir in the curry powder, paprika and red chili flakes and continue to cook for another minute, stirring often.4 garlic cloves1 tablespoon fresh ginger2 tablespoons curry powder1 teaspoon paprika¼ teaspoon red chili flakes
- Sprinkle the flour over the onion mixture and stir well to combine. Add a bit of vegetable stock to deglaze.4 tablespoons plain flour4 cups vegetable stock
- Add the potatoes and chickpeas to the pot together with the remaining vegetable stock. Bring to a boil, then turn down the heat to medium-low and simmer, covered, for 10-12 minutes or until the potatoes are fork tender.1 ½ pounds potatoes1 can (14 oz / 400 g) chickpeas
- Next, stir in the coconut milk and kale and simmer for 2-3 minutes more until the kale is wilted.1 can (14 oz / 400 g) coconut milk2 cups Tuscan kale
- Season with salt and freshly ground black pepper to taste and serve hotSalt and freshly ground black pepper to taste
Notes
- Thin the soup with more vegetable stock if it becomes too thick after simmering.
- If you want a creamy soup, blend half or all of it. If blending it all, you may need to add extra stock.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Deborah Milligan says
Hi Alice - loved your CURRY POTATO SOUP - the curry flavour for us was perfect - thank you!
While I'm here - we also loved your ITALIAN CHICKPEA SOUP -
I had some shredded cooked chicken that I added to a bowl of both soups.
We found it a great meal to have at the end of a busy day.
Looking forward to more of your delicious soups.
Sue Andrews says
Suggestions for thickening for a gluten free option?
Alice says
A cornstarch slurry would work. Mix 1–2 teaspoons with cold water, stir into the hot soup and simmer a couple of minutes until thickened.