Vegan Curry Soup with Summer Vegetables

This vegan curry summer vegetable soup combines bright summer vegetables with a creamy, mildly spicy coconut-curry broth. Light enough for warm weather yet comforting and satisfying, it stars yellow squash, zucchini and baby potatoes. Rice vermicelli adds a pleasant texture and keeps the dish gluten-free when using tamari or liquid aminos. Ready in under an hour, this simple recipe works well for weeknight dinners, meal prep, or a light dinner that still feels special.

What You Need For This Summer Time Soup:

Coconut oil: For sautéing aromatics and building flavor.
Shallots, garlic and ginger: Sautéed at the start to create a fragrant base.
Red curry paste: Use a vegan variety; it provides the curry flavor and heat.
Baby potatoes, yellow squash and zucchini: The main vegetables — potatoes add body while squash and zucchini keep the soup light and seasonal.
Vegetable broth and coconut milk: The liquid base; coconut adds creaminess and balances the curry paste.
Vermicelli: Rice vermicelli or thin rice noodles soaked according to package directions — a great gluten-free option.
Agave and soy sauce or tamari: Sweetener and saltiness to balance the curry. Use tamari or liquid aminos for gluten-free cooking.

A small finishing touch I love is fried garlic. Thinly sliced, quickly fried garlic adds a toasty crunch and aromatic pop that elevates the final bowl. It only takes a few seconds to prepare and can be sprinkled on top right before serving. This soup is also versatile — swap in other summer vegetables or leafy greens, adjust the heat level by adding more or less curry paste, and switch the noodles for rice or soba if preferred.

Why Should You Make This Incredible Soup?

Quick and easy to prepare for busy weeknights.
Healthy and comforting at the same time.
Rich, flavorful coconut-curry broth that’s deeply satisfying.
Potatoes and noodles add texture and substance.
Uses simple, easy-to-find ingredients and adapts well to substitutions.

Vegan Curry Summer Vegetable Soup

Simple, delicious and seasonal — this summer vegetable soup is flavored with red curry and coconut milk. It serves 4 and is ideal for those seeking a vegan, gluten-free main course when using tamari.

Course: Main Course, Soup
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Servings: 4 | Calories: 377 kcal (approx.)

Ingredients

3 Tablespoons coconut oil
2 shallots, chopped
6 cloves garlic, chopped
1 teaspoon grated ginger
12 ounces baby potatoes, halved if large
1 Tablespoon Thai red curry paste (vegan)
4 cups vegetable broth
1 (15 oz) can coconut cream or full-fat coconut milk
1 Tablespoon agave syrup
2 teaspoons soy sauce or gluten-free tamari
1 yellow squash, sliced
1 zucchini, sliced
6 ounces vermicelli, soaked according to package directions
Salt and pepper, to taste
Fried garlic (optional)

Instructions

Heat the coconut oil in a large soup pot over medium-high heat.
Add the shallots, garlic and grated ginger. Sauté, lowering the heat if needed, until the shallots become translucent, about 2–3 minutes.
Add the baby potatoes, season with a pinch of salt, and sauté for about 5 minutes to begin cooking them.
Stir in the red curry paste and cook for 1–2 minutes to bloom the flavors.
Pour in the vegetable broth, stir to combine, bring to a simmer, then reduce heat to medium-low. Simmer the potatoes for 10–15 minutes, or until tender.
Add the coconut milk, agave and soy sauce (or tamari). Stir and bring back to a gentle simmer.
Add the sliced yellow squash and zucchini. Simmer for 1–3 minutes — the squash should be cooked but still slightly crisp.
Taste and adjust seasonings with salt and pepper as needed.
To serve, place the soaked vermicelli in bowls and ladle the soup over the noodles. Top with fried garlic if desired and serve immediately.

Notes

To make fried garlic: thinly slice 10–12 cloves of garlic and fry in hot oil for 15–30 seconds until golden brown. Drain on paper towel. Use sparingly — it adds a lovely crunch and intense flavor.

Tips & Variations

For a heartier version, add cubed tofu or chickpeas. Swap in other summer vegetables like cherry tomatoes or bell peppers. If you prefer less spice, reduce the curry paste to 1/2 tablespoon and add more to taste. For a lower-fat option, use light coconut milk and reduce the oil.

Nutrition (Approximate)