Here's a homemade vegetarian and vegan Indian coconut curried soup recipe spiced with Madras curry powder, which has a unique and rich taste distinct from other curry blends. Madras is an intensely flavorful and spicy curry blend from the south of India, which is also common in Thai curries. If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to give it that extra depth of flavor.
Serve this Madras curry soup perhaps paired with rice or couscous, or, for a complete Indian meal, pair it with a vegetable rice biryani.
- 2 cups water (for steaming broccoli)
- 1 cup broccoli florets (chopped)
- 1 tablespoon olive oil
- 1/4 onion (sliced)
- 3 cloves garlic (minced)
- 1/2 carrot (sliced thin)
- 1/2 cup mushrooms (sliced)
- 1 (12-ounce) can coconut milk
- 1 cup vegetable broth
- 1/2 lime (juiced)
- 1 teaspoon salt (sea salt or kosher salt is always best)
- 2 teaspoon Madras curry powder
- 1 tablespoon fresh cilantro (chopped)
Gather the ingredients.
Bring 2 cups of water to a boil in a small saucepan over high heat. Add the broccoli and cook for 1 minute. Drain the broccoli well and set it aside.
In a medium saucepan or large skillet, heat the olive oil and add the onions over medium heat. Sauté for a few minutes, just until the onions are soft. Add the minced garlic, carrot, mushrooms, and cooked broccoli and cook for an additional 2 minutes.
Add the coconut milk and broth to the pan and stir well to combine. Add the lime juice, salt, and curry powder, then let the mixture slowly simmer for about 5 minutes, being careful not to let the soup boil.
Remove from heat and serve the soup with chopped fresh cilantro.
Serve your curried Madras soup with prepared rice, couscous, or another of your favorite whole grains.