This Easy Vegan Creamy Curry Rice Soup is made in 1 pot, packed full of flavor, richness, dairy-free cashew cream and is full of curry flavor, hearty rice and fresh carrots. This soup comes together in under an hour, is so decadent, it defines comfort food!
EASY VEGAN CREAMY CURRY SOUP
Today’s recipe involves 3 of my favorite things. Creamy food, curry and 1 pot meals. I love easy vegan meals and vegan soups. This is no surprise to you how much I love curry. This recipe I literally threw together when I was craving curry. But I wanted it really simple and not the typical way I make it, but rather in a soup form, while using similar ingredients. Doesn’t get more simple than when it’s a 1 pot meal. It’s easy cleanup.
Curry is normally served over some rice or grains, but this time I wanted all of that in the comfort of a hearty and super creamy soup.
Ever since I created my own Homemade Curry Spice Blend, I have been using it like a mad woman. It is sooo good and makes dinners a breeze. If you don’t want to make it, then you can always use a yellow curry powder from the store, but just know that most are not as fabulous as my blend, haha.
VEGAN COMFORT FOOD
This soup is the epitome of comfort food. It is SO creamy, thick and hearty. So creamy that it’s hard to believe this curry rice soup is both dairy-free and oil-free. Thanks to homemade cashew cream, it is decadent and healthy, at the same time. It has a wonderful depth of flavor, thanks to my curry spice blend and a good kick of spice. The heat is balanced out by the rich cashew cream and fresh lemon juice.
OTHER VEGAN CURRY RECIPES
- Sweet Potato, Chickpea and Spinach Coconut Curry
- Sweet Potato White Bean Curry Soup
- Easy Vegan Quick Curry
- Vegan Thai Green Sweet Potato Curry
I really hope you love and devour this Easy Vegan Creamy Curry Rice Soup!
OTHER VEGAN SOUPS TO TRY
- Hearty Italian White Bean Basil Soup
- Lazy Red Lentil Curry Soup
- Sweet Potato Broccoli Cheese Soup
- Creamy Sweet Potato Soup
- Hearty Veggie Potato Stew
- Low-fat Smoky Broccoli Potato Soup
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Easy Vegan Creamy Curry Rice Soup
Ingredients
- 1 packed cup (140g) finely chopped white onion
- 5 large cloves garlic minced (17g) (don't skimp, lots of flavor)
- 3 1/2 cups (840g) low-sodium veggie broth, added at separate times (you can use water if you want, but broth gives more flavor and you'll need more salt)
- 3 long carrots, sliced about 1/4 inch thick (176 g)
- 1 1/2 tablespoons of my homemade yellow curry powder or use store-bought
- 1/2 teaspoon garam masala
- 2 teaspoons salt, separated
- 1/2 cup (100g) white jasmine rice
- 1 cup cashew cream (TO MAKE: 1/2 cup raw cashews (70 g + 1 cup (240g) water blended-see Note)
- Two 15 oz cans low-sodium white beans, drained/rinsed OR 3 cups cooked, 510g (cannellini beans)
- 2 tablespoons (30g) lemon juice
- 1/4 teaspoon ground black pepper
- Optional Garnish: fresh cilantro, cayenne pepper
- I use this scale.
NOTE
- If you are allergic to nuts, you can sub the cashew cream for full-fat coconut milk instead. No light milks here folks! Just shake the can first so you don't get the watery part and know that it will have a slight coconut taste.
Instructions
- If you do not have a high-powered blender like a Vitamix, you will need to soak your cashews overnight. Drain and rinse. Then add to a blender or food processor with the 1 cup water and blend until completely smooth.
- Prepare all your veggies (chop them) and have your ingredients all ready before beginning, as the soup steps move rather quickly. Add your onion, garlic and ONLY 1/2 cup broth to a pot over medium heat. Once it begins bubbling, let it cook for 5 minutes until the onion is translucent.
- Add the carrots and another 1/2 cup broth, cover with a lid and continue to cook another 5 minutes. Most of the broth should be gone after the 5 minutes.
- Add ONLY 1 tablespoon of the curry powder, garam masala, ONLY 1 teaspoon of the salt and stir it around constantly for about a minute to infuse the veggies with the curry spices.
- Add the remaining 2 1/2 cups broth and the rice. Bring to a high boil and once boiling cover and cook on low heat for 10-15 minutes just until the rice is tender. Check a couple of times during cooking to stir.
- Add the remaining 1/2 tablespoon curry powder, 1 teaspoon salt, cashew cream, beans, lemon juice and black pepper. Cook on low another 5 minutes or so just to heat through. It should be really thick and creamy. Note: Cashew cream does thicken more than coconut. If you want yours thinner, add more broth and add more spices. Taste and add any additional lemon juice,salt or spices.
- Serve with fresh cilantro, if desired. This soup will thicken a lot over night because of the rice, so I add extra broth the next day and reheat on the stove at medium-low and adjust salt/spice if needed. The flavors really intensify overnight so mine didn't need any extra spice.
Wow! I love indian food! And this soup is awesome. Made it for dinner and absolutely loved it. Thank you soooomuch!
So happy to hear that Joshua!
Decided to dig into the archives to find a quick easy meal that used similar ingredients to your Thai curry wraps that I was making for lunches this week.
This soup was so yummy and filling and super easy! I prepped most of the ingredients the day before and it came together very easily with minimal clean up! Love how flavorful and nutritious it is. By hubby asked to keep it on our regular dinner rotation đŸ™‚
Wow! So much flavor! My husband who doesn’t like curry, really liked this soup. I followed your homemade curry spice recipe, rather than using store-bought, and I highly recommend taking a few minutes to make the blend of spices yourself. This recipe will be going into permanent rotation at our house.
That is so wonderful to hear Jennifer! Glad you loved my homemade spice blend, too!
This was, like…way more decadent than I ever expected. I was having one of “those days” when I was feeling like picking up take out but wasn’t in the mood to stop. So I went through your blog looking for pantry type meals and saw I had everything on hand (except I had to sub basmati rice for jasmine rice, and garbanzo beans for white beans). This whipped up so fast and kind of blew my mind when I tried it. Just a half cup of cashews turned this big pot of soup into a creamy, luxurious soup, and it is SO HEALTHY! I served it with some frozen Trader Joe’s naan that took two minutes to heat up, and voila!
So happy to hear this Raquel! So glad you loved it!
So I already commented when I ate this last night but it is even BETTER heated up for leftovers! Having this for lunch as I type this and it’s HEAVENLY. And so exciting that it consists of pantry staples I have on hand all the time (plus yellow onions and carrots which I also have on hand all the time because they last forever). As another bonus it is crazy cheap to make.
We’ve been on a Vegan 8 soup kick lately! This was super easy and so delicious. I used brown rice and did it in the Instant Pot because of timing concerns and it was just perfect. This will be in the rotation for sure!
There is a good reason why this recipe has this many 5 stars and more to come I’m sure as more people try this recipe out…..it’s FANTABULOUS!!!
Next time tho, I’ll probably use cooked brown rice instead of raw because it took about an hour to soften it! In the end tho, it was soooooo WORTH IT!!!
Thanks for sharing this recipe!
So happy you loved this soup Eric! The reason your rice took so long to cook is because you used brown rice. My recipe calls for white rice which cooks in less than half the time! So definitely use white next time or use cooked brown rice.
Have you used brown rice with it? We usually have some cooked already so i was wondering if using the *cooked* brown rice from our rice cooker would still work with the same timing as white rice.
This is AMAZING! I followed the recipe exactly and it turned out perfectly. A little labor intensive but worth every minute.
So glad you loved it, thank you Julie!
Insanely tasty and creamy. It’s a keeper!