Curried Rice Vegetable Soup

Warm up with a comforting bowl of Curried Rice Vegetable Soup, a vibrant and hearty one-pot meal bursting with nourishing ingredients and bold flavors. This plant-based recipe features a medley of fresh vegetables—like zucchini, carrots, and red bell pepper—simmered alongside tender brown rice in a flavorful broth infused with curry powder, turmeric, and cumin. A splash of creamy coconut milk adds a luscious texture, while baby spinach and optional fresh cilantro provide a pop of freshness. Perfect for a weeknight dinner or meal prep, this soup is as wholesome as it is satisfying. Garnish with a squeeze of lime for a zesty finish and enjoy a delicious, nutrient-packed dish that’s naturally vegan, gluten-free, and easy to make!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 2 medium, diced carrots
• 2 medium, diced celery stalks
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 6 cups vegetable broth
• 1 cup canned coconut milk
• 1 cup, uncooked brown rice
• 1.5 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoons (or to taste) salt
• 0.25 teaspoons (or to taste) black pepper
• 2 cups, fresh baby spinach
• 0.25 cup, chopped (optional) fresh cilantro
• 2 tablespoons (optional, for garnish) lime juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3–4 minutes until softened and translucent.

Step 3

Add the minced garlic, diced carrots, celery, and red bell pepper to the pot. Sauté for another 4–5 minutes, stirring occasionally.

Step 4

Stir in the curry powder, ground turmeric, and ground cumin. Cook for 1 minute to toast the spices and enhance their flavors.

Step 5

Add the zucchini, vegetable broth, and uncooked brown rice. Stir to combine.

Step 6

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 25–30 minutes or until the rice is tender.

Step 7

Once the rice is fully cooked, stir in the coconut milk. Adjust the seasoning with salt and black pepper to taste.

Step 8

Add the baby spinach and cook for an additional 2–3 minutes until wilted.

Step 9

If desired, stir in fresh cilantro and lime juice for added brightness.

Step 10

Serve the Curried Rice Vegetable Soup hot, and enjoy!

Nutrition Facts

Serving size	(3059.0g)

Amount per serving	% Daily Value*
Calories	1903.1

Total Fat 102.7g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 10039.1mg	0%
Total Carbohydrate 219.7g	0%
Dietary Fiber 40.8g	0%
Total Sugars 67.4g
Protein 47.0g	0%

Vitamin D 0IU	0%
Calcium 659.3mg	0%
Iron 30.2mg	0%
Potassium 5971.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 9.4%

Carbs: 44.1%