Curried Indian Vegetable Soup

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Curried Indian Vegetable Soup

This Indian-style vegetable soup has for many years been one of my very favorite soups to serve to friends — in fact, I never like to go very long without making it again. It makes a large pot and goes well with a variety of Indian dishes. Plenty of vegetables feature here with tantalizing Indian spicing and a little coconut milk or yogurt to give the broth a nice touch of creaminess. If you are serving this as the first course, take care, because I bet your guests will be lining up for seconds and that just might spoil the main course. This soup also makes for a fine lunch or light dinner, perhaps served with some crusty bread or some rice and a legume main, or some Indian flatbreads, such these savory rice and urad dal pancakes. Make sure not to overcook the peas, as they literally pop in your mouth if added at the end of the cooking time.

This is such a classic recipe, which I originally posted back in 2008, that I am reposting it again with a few revisions.

Curried Indian Vegetable Soup

Curried Indian Vegetable SoupCurried Indian Vegetable Soup
Recipe by
Cuisine: Indian
Published on February 13, 2020

One of my favorite soups, this healthy curried vegetable soup bursts with Indian flavors

Preparation: 20 minutes
Cooking time: 30 minutes

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  • 2 teaspoons olive oil or butter
  • 1 large onion, chopped
  • 4 black cardamom pods, crushed
  • 1-inch piece fresh ginger, grated or minced
  • small handful of green chilies, minced
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cayenne
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • small handful of fresh or dried curry leaves

  • 1 large carrot, diced
  • 2 medium potatoes, diced
  • 6 to 8 mushrooms, roughly chopped
  • 4 to 6 cups vegetable stock or water
  • 1 1/2 teaspoons sea salt, or to taste
  • 2 large tomatoes, finely chopped

  • juice of 1 lemon (3 tablespoons)
  • 1/2 cup coconut milk or yogurt
  • 2/3 cup frozen peas
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Heat the olive oil or butter over medium heat in a large saucepan or soup pot. When hot, cook the onion and cardamom, stirring, until the onion begins to brown.

  • Add the ginger, chilies, ground spices, curry leaves and stir for a minute. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for about 15 minutes or until the vegetables are tender.

  • Add the lemon juice and coconut milk or yogurt and simmer for another 10 minutes. Add the peas and cook for a few minutes longer. Stir in the fresh coriander or parsley and serve hot.

Makes 6 to 8 servings

Curried Indian Vegetable Soup

More classic Indian soups from Lisa's Kitchen:
Classic Mulligatawny Soup
Urad Dal Tomato Soup
Fennel-Flavored Urad Dal Soup (Sada Urad Dal)
Indian Sour Mung Bean Soup
Curried Carrot and Lentil Soup with Cashews


Peter M said...

Lisa, robust comes to mind with this soup...any samosas to go with this?

Jacqueline Meldrum said...

Mmmm, sounds good Lisa. I shall have to purchase some curry leaves!

Anonymous said...

Mmm, Lisa, this looks and sounds great! I've read many recipes with curry leaves, but have never been able to find them.

Oh, and you've just inspired my own recipe for this event--I have an old favorite that I haven't made in a while, which will be just perfect!

indosungod said...

Lisa, this was the exact same dish minus the coconut milk, on the menu last night at office for dinner = we get served dinner to work late :(. Paired with couscous it was really delicious. I am going to give this a try with the coconut milk added.

test it comm said...

That soup looks good. Nice and colourful. I like the use of the coconut milk.

LisaRene said...

Everything you make appeals to me. Coconut milk, ginger, cardamom all so good! I second Holler, I need to try cooking with curry leaves. If I understand correctly black cardamom pods are more flavorful then the greenish ones I have. Will have to source those as well.

Valerie Harrison (bellini) said...

Sounds inspiring Lisa. I can see that Holler and yourself are having a great time with this event:D

Anonymous said...

oh this sounds wonderful :-)
I think I will make it this evening

TBC said...

The soup looks very nice and colorful. What an interesting combination of flavors!
Spicy too!... just the way I like it.:-)

Johanna GGG said...

Looks delicious and I am sure it smelt amazing with all those wonderful spices

Priyadarshini Krishnakumar said...

soup with coconut milk...great recipe...i tried tis and it cameout well.i would suggest that it is a complete meal.Thanks Lisa for sharing the recipe.

Anonymous said...

Just wanted to be sure you meant 4 black cardamom pods ... and not green cardamom . I keep both in my spice wall, but the black are so intense, seems like too much black cardamom and will overwhelm the other flavors.

Lisa Turner said...

I did use black cardamon pods and because this soup yields quite a lot, I don't think you will find the flavour overwhelming at all. Of course, use a mixture of black and green if that suits your preference.

Davecz2 said...

I crushed the Cardamon pods too fine. There were bits cardamon in the soup that were too strong tasting.
I won't crush them so much next time and remove the cardamon after the saute.
Good soup!