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.
This recipe is so good! We have a snowstorm heading our way so I made sure to cook up a pot of this soup and it is fantastic. I added in some soy curls for some extra protein. Thank you so much for sharing it.
Insanely tasty and creamy. It’s a keeper!
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!
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.
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!
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.
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!
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!
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 🙂
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!
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!
You are so welcome, I hope you love this, Kristin!
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
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 🙏
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.
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!
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 🙂
Forgot the stars!! I rate you the best!
Thank you so much Jennifer for the fabulous review!
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.
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! 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.
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.
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!
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!
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!
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!
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!