Madras Curry Vegetable Soup Recipe

Madras curry recipes

The Spruce Eats / Anastasiia Tretiak

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
238 Calories
22g Fat
11g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 238
% Daily Value*
Total Fat 22g 28%
Saturated Fat 17g 83%
Cholesterol 0mg 0%
Sodium 525mg 23%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 4g
Vitamin C 35mg 173%
Calcium 53mg 4%
Iron 4mg 21%
Potassium 470mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 1 cup broccoli florets, chopped

  • 1 tablespoon olive oil

  • 1/4 onion, sliced

  • 3 cloves garlic, minced

  • 1/2 carrot, sliced thinly

  • 1/2 cup mushrooms, sliced

  • 1 (12-ounce) can coconut milk

  • 1 cup vegetable broth

  • 1/2 lime, juiced

  • 1 teaspoon kosher salt

  • 2 teaspoons Madras curry powder

  • 1 tablespoon fresh cilantro, chopped

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Madras curry
    The Spruce Eats / Anastasiia Tretiak
  2. Bring 2 cups of water to a boil in a small saucepan over high heat. Add broccoli and cook for 1 minute. Drain broccoli well and set aside.

    Broccoli in bowl
    The Spruce Eats / Anastasiia Tretiak
  3. In a medium saucepan or large skillet, heat olive oil over medium heat and add onions. Sauté for a few minutes, just until onions are soft. Add minced garlic, carrot, mushrooms, and cooked broccoli and cook for an additional 2 minutes.

    Vegetables in pot
    The Spruce Eats / Anastasiia Tretiak
  4. Add coconut milk and broth to pan and stir well to combine. Add lime juice, salt, and curry powder, then let mixture slowly simmer for about 5 minutes, being careful not to let soup boil.

    Add coconut milk and broth
    The Spruce Eats / Anastasiia Tretiak
  5. Remove from heat and serve soup with chopped fresh cilantro.

    Put in a bowl
    The Spruce Eats / Anastasiia Tretiak