This Easy 1 Pot Creamy Curry Rice Soup is 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 1 POT CREAMY CURRY RICE SOUP
Today’s recipe involves 3 of my favorite things. Creamy food, curry and 1 pot meals. 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.
COMFORT VEGAN 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
I really hope you love and devour this Easy 1 Pot Creamy Curry Rice Soup! I will be looking forward to hearing your feedback below! As always, it makes all the time in my kitchen worth it to hear from you, my readers 🙂
Easy 1 Pot 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
- optional, but recommended: 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 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
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.
Recipe Notes
Nutrition per heaping cup: 312.5 calories, 6.5 g fat, 14 g protein, 55.6 g carbs, 11.7 g fiber, 4.3 g sugar, 975.2 mg sodium
I have been waiting for a new recipe from you. This sounds amazing. I love that it is a 1 pot meal because that makes things so much easier. And also I love the carrots in there. Carrots are one of my favorite vegetables in soup type dishes. Yum. Oh and I bet this will be so amazing with white beans. Yesterday I already bought the stuff I need to make your pumpkin chipotle chili again and I am making that tonight. But this is definitely on the list for next week. Also, next week I am planning to make your the chili cheese fry recipe I saw you post on instagram the other day. I can’t wait to try both of these recipes. And yay I will try the curry with the cashews 😀 I still have the bag I bought in order to test to see if I was still allergic. They have been in my fridge for months. Hopefully they are still good. I guess it is time for me to keep more cashews on hand so I have them readily available for recipes. It seems like all I eat is your recipes but that doesn’t bother me at all I love them and they are simple and satisfying and flavorful. Thank you for keeping me so well supplied with lots of yummy recipes to chose from. My tummy thanks you. Hahahaha Oh rates I just realized the chili cheese fries recipe will have to wait. My blender is broken and I am waiting to get a new one. I preordered it weeks ago. Anyway thanks for another awesome recipe.
Thank you so much Christina!! I know I didn’t post the previous week, I needed a break after doing my daughter’s birthday party, I was so busy and didn’t have any time to get together a new post, lol. I love carrots, too! Yes, I love, love cashews so much and use them often because no creaminess can be matched! Hope you love this, come back and let me know!
I am just loving your photos of late! The rustic/coziness meter is through the roof on both photos and food. I am by no means a curry expert, but since it almost always comes on a bed of rice why not just add the rice right in and make the entire meal in one! It’s embarrassing how excited I get about less cleanup lol. And this beautiful vibrant color must be thanks to your fabulous homemade spice blend too. I am actually eating more savory food lately (crazy, I know) so a big creamy bowl of this gorgeous soup sounds delicious!
Aww thanks so much Natalie! I’m so happy you are loving the photos and thank you for telling me, it really is nice to hear that! The moody and rustic style is me so much and I want the photos to really represent me and the look I’m going for in the photos. Yes! That was my exact thought to just turn a typical curry dish how I make them, all into a soup! 1 pot, easy, fast and just as delicious! Thanks girl!
I absolutely love curry so this is my kind of food. Infused with lots of garlic this is so full of flavor, so I would happily eat a big bowl of this. Love that you use your own cashew cream recipe here, I know cashew is something in curries that worked pretty amazing. Love the rustic and colorful look of your pictures just beautiful! Fantastic recipe as always, Brandi!
Thank you so much Florian! I love cashew cream/milk so much more than coconut in curries because it thickens better and has a slightly sweet taste which goes better with spices. I also like how even though it’s less fattening, it is MORE creamy!
It looks so cozy! I love soup weather!
Me too!
Creamy food, curry and one pot meals are some of my favorite things! I love curry, too, and this looks delicious!
Thank you so much Dianne!
I’m with you 110% on your three food loves! Curry is just…cozy.
It totally is!
That sounds like a great meal! I love rice in soup and obviously rice and curry so….YUM!
Me too!
You and your curry!! But really though, it looks beautiful. SO bright and colorful. I love that you make your own spice blend too! I’m sure it’s WAY better than the pre bought stuff! You go mama!
Haha, I think of you everytime I post a curry recipe 😉 Thanks lady! I’m obsessed with the stuff and Olivia really, really loved this one because the creamy factor is off the charts, so totally kid-approved!
When I saw this in my inbox today I knew it would be dinner tonight. 🙂 I used my store-bought curry powder and black beans instead of white because that’s what I had on hand. You have done it again, Brandi! This is delicious! My husband and I both really enjoyed it and I can’t wait to experience it again tomorrow! Thank you for all the time you spend in your kitchen and for sharing the fruits of your labors with us!
Also, my mind has been expanded to think of using cashew cream in soups! I haven’t done that yet before. I can no longer eat coconut and so have several recipes which called for coconut milk that I have struggled to get the right substitute for. I am excited to try using cashew cream with maybe a dash of coconut extract.
Yay Angie! So happy to hear it was a hit with you and your husband! Isn’t cashew cream amazing?? I love to use my homemade cashew milk in soups all the time (1 cup cashews + 3 cups water) but this cashew cream is super thick since there is so much less water and it thickens a ton in the fridge overnight, so it can be used for so much. I love the flavor is adds much more than coconut milk too and it thickens much better.
My son Kevin and I love your recipes. He lives in my garage apartment and we often cook for each other (mostly I work Monday thru Thursday and he works Friday thru Sunday so that works out perfectly). We make lots of cashew cream but often use plant milk instead of water; also often add walnuts which gives it a really good flavor. We use the cream on top of soups, especially butternut squash soup. We also eat brown rice or baked potatoes with cashew cream on top (love it especially on brown rice). Today, I’ll have the Curry Rice Soup ready when he gets home from work. Will also have some vegan cornbread (hey, we’re from the south!).
So exciting! Thank you for making it Charlotte and that is wonderful that you and your son help each other out, that is great!
That does look wonderfully comforting!
Oh my gosh, this soup looks so rich and creamy!
Total comfort food. I want to curl up with a big blanket in my recliner and a big bowl of this creamy cozy soup!
Thank you Jenn!
Curry = LOVE and pure comfort food!!!! Goodness does this look and sound so heavenly!!! I have to agree with Natalie, I’m absolutely loving your photos lately – they radiate a cozy, home-y, rustic vibe – makes me want to come join you for a bowl of this! and can I just say that you have the best aprons ❤️ I really need to check out your homemade curry seasoning because I know Josh would really appreciate it and I will too when I’m able to eat normally. Oooooh! I love the cilantro garnish!! My favorite! XO
Awww, thank you so much my friend! So glad you are loving them, hearing that means so much to me! I’m really trying to make them look more personal and like you said, make the personal want to go make the food and join me, haha! Girl, thank you! I get a lot of my aprons at Homegoods, such cute stuff!
It’s everything you say it will be! Very tasty, creamy, yet kick in the mouth flavorful so you remember you ate something for quite a while. Thanks so much for sharing this recipe!
I’m so happy you loved it Judy, thank you so much for the feedback!
Yum! You had me at 1 pot! And I’m with you—don’t be shy with the garlic. My husband and I joke that we don’t know how to cook without using a full head of garlic in a recipe! Also, love that apron!
Right, bring on the garlic! Thank you! I’m a little obsessed with buying aprons!
I forwarded this to my husband yesterday and got an immediate response “Let’s make a double batch tonight for dinner”. Wow! He’s not usually more than vaguely interested in my musings for potential meals. I guess he gets to pick all the future meals, because this one hit it out of the ballpark! And doubling it was genius. We had enough for dinner (with seconds), lunch for today, and I froze two small ziplock bags for future nights when we need dinner in a jiffy. Thanks for the great recipe…cannot wait to make the homemade yellow curry powder, too!
That is so awesome to hear Marlene! Thank you so much for the amazing feedback!!
Just re-made this last night and I didn’t have white beans. But I DID have garbanzo beans. Although the two are completely different textures, I decided to go for it and use the garbanzo beans. All I can say is “wow”!! I thought it would be a completely different texture, but the garbanzos absorbed up the liquid quite well making it super tasty. Garbanzos may be my go-to for this recipe from now on. We’re in love with this soup.
I’m so very happy to hear it was such a hit Marlene! Thank you so much for sharing your feedback!
Absolutely delicious! Loved the jasmine rice! Bet it’s gonna taste even better after it sits in the fridge overnight.
Genius! LOVE the one pot aspect of the recipe too!
Thank-you for a wonderful recipe!
❤
So so happy you loved it Jenny! Thank you so much for the feedback!!
I’ve been making this at least once a week since you posted it. SO good and really helping me get through winter. Thank you!
SO very happy to hear that Bridget! Thank you so much for the feedback!
I am allergic to cashews, almonds and coconut. I usually substitute walnuts for cashews. I am sure it’s not as good in many recipes. Is there another sustitution you would recommend?
Hi Kim! My only recommendation I can think to try, would be soy milk, but I have never tried soy milk and honestly have no idea how it would work. You can definitely give it a shot though and let me know how it turns out!
Today I was in a funky mood, it has been rainy for days and all I wanted to do when I got home was drink a protein shake and go to bed. Until I saw the picture of this amazing soup and my mouth watered! I decided to do it and I’m so glad I did the mix of flavors are amazing and the creaminess makes me think of confort food. My food before I made the transition to Vegan, and for that I thank you! And I learned to make cashew cream!!!!
This makes me so happy to hear Tanya! So glad you enjoyed it! Thank you very much for the wonderful feedback 🙂 Oh, and I agree, I think it’s so important to replicate the foods we loved before, but in a healthier way, that way it proves that veganism is not only doable (not miserable!), but delicious and better for all of us!
This soup was deeeeelicious and satisfied a curry craving. I used a can of coconut milk as I made it on a whim and didn’t have time to soak any cashews. It was perfectly creamy. I plan on making your Sweet Heat Quinoa Salad With Sweet & Spicy Balsamic Reduction today. Thank you
Wonderful Jean! So glad to hear that and thank you for the feedback! I hope you enjoyed the quinoa salad too! That’s a favorite of mine!
Oh. My. Gosh. OH MY GOSH!!!!! I just made this. BRANDI!!!!! It’s going to be one of my top ten. I love it. THANK YOU SOOOOOOOOOO MUCH!!! ❤️
Made this in my Instant Pot last night, adding the last ingredients after pressure released, but in a hurry so just grabbed curry powder, plus used the optional garden masala and added celery. My husband loved it! This week I will make your Anytime Curry spice blend and use it instead. Can’t wait. This will become a staple.
That is so awesome to hear Marcia! So glad it was a hit!
That is just wonderful to hear Marcia, thank you so much! Glad it was such a hit with you and your hubby!
Loved this! It’s so more-ish and creamy while still being healthy. Delicious with coconut cream too. Will definitely make again.
Awesome Joanna! So glad you loved it so much, thank you for the feedback!
I just tried this recipe tonight and I loved it. I’m really going for the paleo vegan meals but the only paleo ingredient was the jasmine rice…and just 1/2 cup, so that’s not bad. It was so delicious and filling that I can’t believe this is actually good for me. Thank you so much for this recipe! I look forward to the leftovers tomorrow! lol.
I’m so happy you loved this Iris! Thank you so much for taking the time to write a review!!
Made this tonight and it was REALLY delicious! used the cashew cream and just regular white rice instead of the jasmine and it turned out great! served with freshly chopped cilantro and diced tomato from the farmers market, yummmmm!
So wonderful to hear that Taryn! Thank you so much for the wonderful feedback!
This recipe has been pinned by me for a while and was waiting for the perfect fall day to be made. All I can say is WOW!! This recipe is perfect- I didn’t change a thing and even made the curry powder mix ( which I am grateful to have a jar of to use in other recipes) . This soup is so delicious and creamy. It made a good amount so excited to have plenty of leftovers. I’m sure the flavors will intensify overnight and it will be even better although it’s pretty perfect already.
If I could sum it up it’s pure heavenly comfort food packed with flavor and deliciousness. Thank you for such a great recipe!
Yay Bina! Thank you so very much for such a phenomenal review! And I’m so happy you made my curry powder blend, that thrills me. Thank you for taking the time to share how much you loved it!
Oh my gosh!! This is SOOOOO good! I think I’ll have it for breakfast too!
Haha, sounds like an awesome idea Anita! Thank you for the wonderful review!
Just made your 1 pot creamy curry rice soup. Hubby & I love it!! It’s a keeper.
Wonderful Sue! So happy to hear that! Thank you so much for letting me know!
I made this tonight using your recipe for curry powder and it is so good. I want to thank you for putting weights in your recipe. It is so much easier to do veggies by weight as everyone’s idea of a medium onion, or large carrot is very different. Delicioius.
So very happy to hear that Agnes, thank you so much for the lovely review! Glad you enjoyed the curry powder as well. I really appreciate you taking the time to leave your feedback! Glad the weight measurements are helpful. I totally agree and why I find it so important to use weight measurements on recipes….to truly ensure it turns out the way intended!
I made this tonight using your recipe for curry powder and it is so good. I want to thank you for putting weights in your recipe. It is so much easier to do veggies by weight as everyone’s idea of a medium onion, or large carrot is very different. Delicious.
Can you substitute brown rice or quinoa for the jasmine rice ? Would the cooking time be the same (10-15 min). Thanks so much! Made it tonight and it was soooo good! My little kids ate it too! Just want to sub the rice if all
So glad everybody enjoyed it Julie, thank you for letting me know! If you could add a star rating that would be great, they really help me out! As far as the rice, sure, you could use any rice you like, but the only issue is brown rice takes MUCH longer to cook than the white jasmine so it won’t cook correctly that way. A better alternative would be to add cooked rice at the end, like 1 to 1 1/2 cups or as much as you like to reach the similar creaminess and thickness as the original version.
Made this tonight and it was excellent! I only used one can of beans, but otherwise exactly how you instructed. Yummy Thank you so much.
Forgot the stars!! I rate you the best!
Thank you so much Jennifer for the fabulous review!
Could this recipe be made with brown rice? I love all of your recipes that I have tried! I’m a brown rice girl, so I just wondered.
Hi Heather! Yes, just add the cooked brown rice at the end 🙂
You deserve to hear what my adult son (who is well-travelled and knows something about good food as well as being no slouch in the kitchen himself). At first taste, he said, “Wow!” And when he was almost finished the serving I’d given him he said “This is awesome” and happily accepted more. Because I thought it would be pretty I added just a few bright green peas to what was left, not enough to dilute the flavor. That was very good as well. Sadly I never got to taste the dish the next day because I finished it before going to bed that night. Thank you and keep up the good work!
Thank you so much Carol for this amazing review!! Made me so happy to read!
Can this be made with cauliflower rice?
I’ve never tried it with cauliflower rice, only regular rice, so I’m not sure of the result or if it would still be creamy since rice has much more starch. You can always experiment.
This soup was absolutely amazing! The huge surprise was all the layers of flavors. My husband and I each had one spoonful, looked at each and said OMG this is delicious!!!! I have never mad much with curry and so cut the amount down a bit (husband does not like too much kick), I also used brown rice. We are about 6 months into WFPB lifestyle, I have found your recipes with only 8 ingredients delicious and helpful ( not so time consuming as some others I have tried) Loved this soup and can’t wait to make it again. Thank you 🙏
Hi, I’m unable to see the ingredients list and instructions for this recipe. Has it been deleted?
Hi Debra, I apologize, I’ve switched recipe plugins this week and it disappeared momentarily but it is back now! Sorry about that! Let me know if you have any other problems! Refresh your browser.
No problem, thank you