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Easy Vegan Creamy Curry Rice Soup

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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!

vegan curry rice soup on wooden board

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

vegan curry rice soup with carrots and cilantro

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!

vegan curry rice soup with carrots and cilantro

Easy Vegan Creamy Curry Rice Soup

Brandi Doming
This incredible vegan 1 Pot Creamy Curry Rice Soup is so hearty, filling and made with all whole plant-based ingredients. It's not only healthy, it is downright comfort food. So creamy, it's hard to believe it is dairy-free and oil-free! It's even better the next day!
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine Indian, Vegan
Servings 5 cups

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.

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
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword 1 pot curry, easy vegan curry soup, vegan curry soup, yellow curry soup

Filed Under: Gluten Free, Grains/Pasta, Main Dishes, No Bake, Soups Tagged With: Creamy, Curry, Dinner, Gluten-free, Rice, soup, Spicy, turmeric

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Reader Interactions

Comments

  1. Christina

    October 19, 2016 at 8:16 pm

    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.

    Reply
    • brandi.doming@yahoo.com

      October 25, 2016 at 5:56 pm

      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!

      Reply
  2. Natalie | Feasting on Fruit

    October 19, 2016 at 8:50 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      October 25, 2016 at 5:55 pm

      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!

      Reply
  3. Florian @ContentednessCooking

    October 19, 2016 at 9:21 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      October 20, 2016 at 6:54 pm

      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!

      Reply
  4. Becky

    October 19, 2016 at 9:21 pm

    It looks so cozy! I love soup weather!

    Reply
    • brandi.doming@yahoo.com

      October 20, 2016 at 6:52 pm

      Me too!

      Reply
  5. Dianne's Vegan Kitchen

    October 19, 2016 at 9:32 pm

    Creamy food, curry and one pot meals are some of my favorite things! I love curry, too, and this looks delicious!

    Reply
    • brandi.doming@yahoo.com

      October 20, 2016 at 6:53 pm

      Thank you so much Dianne!

      Reply
  6. Annie

    October 19, 2016 at 11:06 pm

    I’m with you 110% on your three food loves! Curry is just…cozy.

    Reply
    • brandi.doming@yahoo.com

      October 20, 2016 at 6:52 pm

      It totally is!

      Reply
  7. Rebecca @ Strength and Sunshine

    October 19, 2016 at 11:34 pm

    That sounds like a great meal! I love rice in soup and obviously rice and curry so….YUM!

    Reply
    • brandi.doming@yahoo.com

      October 20, 2016 at 6:52 pm

      Me too!

      Reply
  8. Sophia | Veggies Don't Bite

    October 19, 2016 at 11:39 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      October 20, 2016 at 6:51 pm

      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!

      Reply
  9. Angie

    October 20, 2016 at 4:27 am

    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.

    Reply
    • brandi.doming@yahoo.com

      October 20, 2016 at 6:50 pm

      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.

      Reply
      • Charlotte Ingle

        October 23, 2016 at 2:06 pm

        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!).

        Reply
        • brandi.doming@yahoo.com

          October 23, 2016 at 5:47 pm

          So exciting! Thank you for making it Charlotte and that is wonderful that you and your son help each other out, that is great!

          Reply
  10. Nicole

    October 20, 2016 at 5:24 am

    That does look wonderfully comforting!

    Reply
  11. Becky

    October 20, 2016 at 5:03 pm

    Oh my gosh, this soup looks so rich and creamy!

    Reply
  12. Jenn

    October 20, 2016 at 8:26 pm

    Total comfort food. I want to curl up with a big blanket in my recliner and a big bowl of this creamy cozy soup!

    Reply
    • brandi.doming@yahoo.com

      October 25, 2016 at 5:53 pm

      Thank you Jenn!

      Reply
  13. Mandy

    October 22, 2016 at 2:32 am

    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

    Reply
    • brandi.doming@yahoo.com

      October 25, 2016 at 5:50 pm

      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!

      Reply
  14. Judy

    October 22, 2016 at 9:34 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      October 25, 2016 at 5:48 pm

      I’m so happy you loved it Judy, thank you so much for the feedback!

      Reply
  15. Sarah

    October 24, 2016 at 2:23 am

    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!

    Reply
    • brandi.doming@yahoo.com

      October 25, 2016 at 5:49 pm

      Right, bring on the garlic! Thank you! I’m a little obsessed with buying aprons!

      Reply
  16. Marlene

    October 26, 2016 at 7:18 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      October 26, 2016 at 8:01 pm

      That is so awesome to hear Marlene! Thank you so much for the amazing feedback!!

      Reply
      • Marlene

        January 31, 2017 at 9:43 pm

        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.

        Reply
        • brandi.doming@yahoo.com

          February 1, 2017 at 5:59 am

          I’m so very happy to hear it was such a hit Marlene! Thank you so much for sharing your feedback!

          Reply
  17. Jenny

    October 28, 2016 at 9:23 pm

    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!

    ❤

    Reply
    • brandi.doming@yahoo.com

      October 29, 2016 at 7:08 pm

      So so happy you loved it Jenny! Thank you so much for the feedback!!

      Reply
  18. Bridget

    December 29, 2016 at 4:01 am

    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!

    Reply
    • brandi.doming@yahoo.com

      December 29, 2016 at 7:54 pm

      SO very happy to hear that Bridget! Thank you so much for the feedback!

      Reply
  19. Kim

    December 30, 2016 at 3:00 pm

    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?

    Reply
    • brandi.doming@yahoo.com

      January 1, 2017 at 2:36 am

      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!

      Reply
  20. Tanya Garcia-Jones

    January 4, 2017 at 2:22 am

    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!!!!

    Reply
    • brandi.doming@yahoo.com

      January 4, 2017 at 6:32 pm

      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!

      Reply
  21. Jean

    January 8, 2017 at 1:36 am

    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

    Reply
    • brandi.doming@yahoo.com

      January 11, 2017 at 4:41 pm

      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!

      Reply
  22. Carol

    January 29, 2017 at 5:20 am

    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!!! ❤️

    Reply
  23. Marcia

    February 21, 2017 at 5:58 pm

    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.

    Reply
    • brandi.doming@yahoo.com

      February 21, 2017 at 7:47 pm

      That is so awesome to hear Marcia! So glad it was a hit!

      Reply
    • brandi.doming@yahoo.com

      February 23, 2017 at 6:27 am

      That is just wonderful to hear Marcia, thank you so much! Glad it was such a hit with you and your hubby!

      Reply
  24. Joanna

    March 5, 2017 at 9:45 pm

    Loved this! It’s so more-ish and creamy while still being healthy. Delicious with coconut cream too. Will definitely make again.

    Reply
    • brandi.doming@yahoo.com

      March 7, 2017 at 2:46 pm

      Awesome Joanna! So glad you loved it so much, thank you for the feedback!

      Reply
  25. Iris

    April 22, 2017 at 4:06 am

    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.

    Reply
    • brandi.doming@yahoo.com

      April 24, 2017 at 5:59 am

      I’m so happy you loved this Iris! Thank you so much for taking the time to write a review!!

      Reply
  26. Taryn

    June 19, 2017 at 1:38 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      June 21, 2017 at 5:59 am

      So wonderful to hear that Taryn! Thank you so much for the wonderful feedback!

      Reply
  27. Bina

    October 29, 2017 at 1:12 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      November 4, 2017 at 12:12 am

      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!

      Reply
  28. Anita

    November 5, 2017 at 11:53 pm

    5 stars
    Oh my gosh!! This is SOOOOO good! I think I’ll have it for breakfast too!

    Reply
    • brandi.doming@yahoo.com

      November 6, 2017 at 11:05 pm

      Haha, sounds like an awesome idea Anita! Thank you for the wonderful review!

      Reply
  29. Sue

    November 6, 2017 at 10:57 pm

    5 stars
    Just made your 1 pot creamy curry rice soup. Hubby & I love it!! It’s a keeper.

    Reply
    • brandi.doming@yahoo.com

      November 6, 2017 at 11:02 pm

      Wonderful Sue! So happy to hear that! Thank you so much for letting me know!

      Reply
  30. Agnes Smith

    November 15, 2017 at 3:55 am

    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.

    Reply
    • brandi.doming@yahoo.com

      November 15, 2017 at 4:16 am

      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!

      Reply
  31. Agnes Smith

    November 15, 2017 at 3:55 am

    5 stars
    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.

    Reply
  32. Julie B

    January 13, 2018 at 1:44 am

    5 stars
    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

    Reply
    • brandi.doming@yahoo.com

      January 13, 2018 at 7:56 pm

      So glad everybody enjoyed it Julie, thank you for letting me know! 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.

      Reply
  33. Jennifer

    February 2, 2018 at 6:23 am

    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.

    Reply
  34. Jennifer

    February 2, 2018 at 6:26 am

    5 stars
    Forgot the stars!! I rate you the best!

    Reply
    • brandi.doming@yahoo.com

      February 2, 2018 at 7:51 pm

      Thank you so much Jennifer for the fabulous review!

      Reply
  35. Heather

    April 18, 2018 at 4:30 pm

    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.

    Reply
    • brandi.doming@yahoo.com

      April 19, 2018 at 3:36 am

      Hi Heather! Yes, just add the cooked brown rice at the end 🙂

      Reply
  36. Carol

    June 7, 2018 at 4:25 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      September 7, 2018 at 4:04 am

      Thank you so much Carol for this amazing review!! Made me so happy to read!

      Reply
  37. Nicola

    August 27, 2018 at 6:14 pm

    Can this be made with cauliflower rice?

    Reply
    • brandi.doming@yahoo.com

      August 31, 2018 at 5:44 am

      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.

      Reply
  38. Renee

    August 30, 2018 at 11:26 am

    5 stars
    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 🙏

    Reply
  39. Debra

    February 9, 2019 at 6:37 pm

    Hi, I’m unable to see the ingredients list and instructions for this recipe. Has it been deleted?

    Reply
    • brandi.doming@yahoo.com

      February 9, 2019 at 9:11 pm

      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.

      Reply
      • Debra

        March 1, 2019 at 7:46 am

        No problem, thank you

        Reply
  40. Kristin

    September 20, 2019 at 11:44 pm

    Thank you, Brandi! This is a great way that you have come up with to enjoy curry WITHOUT ALL the SATURATED Fat that comes from Coconut Cream, which seems to be the blog and Pinterest go-to lately. I have to watch my LDL so I am thrilled that you came up with a creamy, healthy way to enjoy creamy curries! Wohoooo! I can’t wait to try this! Thanks again!

    Reply
    • brandi.doming@yahoo.com

      September 28, 2019 at 7:39 pm

      You are so welcome, I hope you love this, Kristin!

      Reply
  41. Joshua Howard

    September 27, 2019 at 6:29 pm

    5 stars
    Wow! I love indian food! And this soup is awesome. Made it for dinner and absolutely loved it. Thank you soooomuch!

    Reply
    • brandi.doming@yahoo.com

      September 28, 2019 at 7:37 pm

      So happy to hear that Joshua!

      Reply
  42. Shaunna

    October 11, 2019 at 4:30 pm

    5 stars
    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 🙂

    Reply
  43. Jennifer

    October 11, 2019 at 6:18 pm

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      October 11, 2019 at 9:47 pm

      That is so wonderful to hear Jennifer! Glad you loved my homemade spice blend, too!

      Reply
  44. Raquel

    September 17, 2020 at 3:16 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      September 17, 2020 at 3:39 am

      So happy to hear this Raquel! So glad you loved it!

      Reply
  45. Raquel

    September 17, 2020 at 11:13 pm

    5 stars
    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.

    Reply
  46. Elyse Sokoloff

    January 19, 2021 at 4:27 am

    5 stars
    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!

    Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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