vegan curry rice soup with carrots and cilantro

Easy Vegan Creamy Curry Rice Soup

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!
Course Soup
Cuisine Indian, Vegan
Keyword 1 pot curry, easy vegan curry soup, vegan curry soup, yellow curry soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 cups
Author Brandi Doming


  • 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


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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