Easy Crockpot Vegetable Curry Soup

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This creamy Crock Pot Vegetable Curry Soup is an easy recipe for a healthy and delicious comforting soup.  It has just the right amount of silky, smooth spice from the warm curry flavor and the slightly sweet, nutty taste of cumin. Vegetable Curry Soup is packed full of vegetables and is a great way to get your daily dose of vitamins, minerals, and fiber.

It’s naturally low-carb, gluten-free, and low in calories. The best part about this delicious soup besides the flavor is it’s a one-pot meal, just throw everything in and turn the crockpot on. This soup can easily be made in the instant pot or on top of the stove in a Dutch oven.

WHY YOU’LL LOVE THIS CREAMY VEGETABLE CURRY SOUP

• Rich Flavor: This Vegetable curry soup is one of my all-time favorite meals. It’s loaded with rich flavors from the cumin, curry powder, garlic and onion cream cheese, and Boullion seasoning. The blend of these four flavor ingredients creates a spicy but comforting taste.
• Simple Ingredients:  One of the reasons why I love this soup is It’s packed with simple vegetables such as carrots, cabbage, cauliflower, bell peppers, celery, squash, and garlic. All of these along with the spices are easily found in most local grocery stores. 
• Nutrient-Rich: These eight vegetables used in this delicious recipe provide a healthy daily serving of essential vitamins, minerals, and antioxidants.
• Customizable: This soup is one of my favorite soups to make because it can be so easily personalized. By adjusting the spice level, types of vegetables, or even incorporating different bases like coconut milk or tomato broth you can create lots of different soups you’ll never get tired of.
• Best Part: The best part is it’s so easy to prepare. Everything goes into the crock pot and then you’re done. The hardest part is chopping all the healthy vegetables. This recipe will be one of the best slow cooker recipes in your recipe box.

WHAT YOU’LL NEED FOR CURRY VEGETABLE SOUP 

Ingredients

• cabbage
• broccoli
• onions
• carrots
• squash
• garlic
• red bell pepper
• celery
• vegetable broth or chicken broth
• curry powder
• cumin powder
• Better Than Bouillion Roasted Garlic
• garlic & onion cream cheese
• squeeze of lime

HOW TO MAKE THIS SLOW COOKER VEGETABLE CURRY RECIPE 

• STEP 1 – Rough chop all of the vegetables except broccoli. Cut broccoli into florets. Note: if using frozen broccoli then it’s already cut for you.
• STEP 2 – Place all the veggies in the crockpot except the broccoli. Turn the crockpot to high heat for 3 hours. Note: the reason why I don’t add the broccoli here is that it gets too mushy and separates. The soup will turn out green if you add it to the crockpot with all the other vegetables.
• STEP 3 – Sprinkle curry powder, cumin powder, salt, and spoon Better Than Bouillion Roasted Garlic into vegetables and stir to coat. Note: the crockpot should be warming up the vegetables and seasonings.
• STEP 4 – Pour the broth over the mixture, cover it, and cook for 2 hours on medium-high heat. Note: Setting it on low heat will take approximately 4 hours. 
• STEP 5 – After 2 hours place broccoli, cream cheese, and any additional seasonings (extra curry or salt to taste). Stir and then cook covered for an additional 1 hour.
• Serve with some snipped cilantro or fresh thyme and a squeeze of lime!
• ENJOY!

VEGETABLE VARIATIONS

Sweet Potatoes, white potatoes. Try all kinds of root vegetables in this recipe.

Green Beans

Swiss chard

Collard greens

Add any favorite vegetables.

Add some fresh grated ginger.

Red Pepper Flakes

Avocado slices on top

If you want to give it more of an Indian food taste, use 16 oz. of broth (2 cups) and 1 can of full-fat coconut milk. Add the coconut milk when the broccoli and cream cheese are added.

Instead of using yellow curry powder, try red curry like Thai red curry paste. For lots of information on the different spice levels of curry, follow this guide, Curry Guide.

​PROTEIN ADD-INS

• taco Meat
• cooked ground turkey
• bacon
• rotisserie Chicken
• cooked, shredded chicken breasts
• baked ham
• red lentils or green lentils
• shrimp
• Chicken Cilantro Mini Wontons (Trader Joe’s Cilantro Wontons)

HOW TO SERVE VEGETABLE CURRY SOUP

Serve over brown rice, cilantro rice, or leftover baked rice.

Serve with warm naan bread, pita bread, saltine crackers, Roasted Curry Chickpeas, or homemade croutons. 

HOW TO STORE

This recipe makes a lot of soup. Store leftover soup in an airtight container for 4 to 5 days. Reheat this delicious soup on the stove top using medium heat.  

FAQ

Q: Can I make vegetable curry soup ahead of time? 

A: Yes, vegetable curry soup often tastes better the next day as the flavors have had time to meld together. It’s a great option for meal prep and can be stored in the refrigerator for a few days.

Q: Is vegetable curry soup healthy?

A: Vegetable curry soup is generally considered a healthy option as it’s packed with vegetables, providing essential nutrients, vitamins, and fiber.

Q: Can I freeze vegetable curry soup?

A: Yes, vegetable curry soup can usually be frozen. It’s recommended to cool it completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for several months.

RECIPE PRODUCTS 👇

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Crockpot Curry Vegetable Soup

Elise

This soup has just the right amount of silky smooth spice because of the special bond between curry and cumin. The small amount of cream cheese adds just enough rich, creamy texture to taste indulgent…but it's really not.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Course Main Course

Cuisine American, Indian

Servings 8

Calories 120 kcal

Equipment

• Crockpot

Ingredients

  

1x2x3x

• 1/2 head cabbage
• 3 cups broccoli, fresh or frozen
• 1 large red bell pepper
• 1 large onions
• 4 stalks celery
• 4 whole carrots
• 1 large yellow squash
• 4 heads garlic
• 32 oz vegetable broth or chicken broth
• 3 tbsp curry powder or more to taste
• 1.5 tsp cumin powder or more to taste
• 1 tsp salt or more to taste
• 1 tbsp Better Than Bouilion Roasted Garlic or more to taste
• 4 oz garlic & onion cream cheese or more to taste

Instructions

 

• STEP 1 – Rough cut all vegetables except broccoli. Cut broccoli into florets.
• STEP 2 – Place all the veggies in the crockpot except the broccoli. Turn the crockpot to high for 3 hours.
• STEP 3 – Sprinkle curry powder, cumin powder, salt, and spoon Better Than Bouillion Roasted Garlic into vegetable and stir to coat. Note: the crockpot should be warming up the vegetables and seasonings.
• STEP 4 – Pour the broth over the mixture, cover it, and cook for 2 hours on high.
• STEP 5 – After 2 hours place broccoli, cream cheese, and any additional seasonings ( extra curry or salt to taste). Stir and then cook covered for another 1 hour.
• Serve with some snipped cilantro or fresh thyme and a squeeze of lime!
• ENJOY!

Notes

This soup freezes well.

It is a really great basic veggie soup that would be delicious with a variety of food added to it.

It is approximately 3 weight watcher points and considered low carb.

Nutrition

Calories: 120kcal

Keyword comfort food, crockpot, low carb, vegetable soup, vegetables, weight watchers

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