Curried Coconut Soup with Braised Leeks
Creamy vegan curried coconut soup with carrots, apple and crispy braised leeks. Easy, dairy-free, and freezer-friendly.
This vegan recipe is courtesy of Spice House employee Stephanie Schultz
Submitted by: Stephanie Schultz from Milwaukee, WI
- Sauté carrots, apple, pepper, onion, leek, garlic and Vadouvan, simmer until tender, then purée with coconut milk and harissa for a creamy curry soup.
- Finish with skillet-fried leek coins for a crisp, savory garnish and adjust spice by adding more or less harissa.
- Make ahead and freeze or refrigerate the soup; crisp the leek garnish just before serving for best texture.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Is this recipe vegan?
Yes. Use a plant-based butter substitute and vegetable broth. Always check labels on spreads to confirm they are fully vegan.
Can I use an immersion blender instead of a food processor?
Yes. An immersion blender works well in the pot. Blend until smooth, moving the wand around to get an even texture. If using a countertop blender, work in small batches and leave a vent so steam can escape.
How can I reduce or increase the spice level?
To reduce heat, use less red harissa or omit it and add a mild curry powder instead. To increase spice, add more harissa, a pinch of cayenne, or a spoonful of sambal. Taste as you go.
What can I use if I do not have Vadouvan or red harissa?
Substitute Vadouvan with a mild curry powder mixed with a small amount of shallot or onion powder. Replace harissa with a mix of red pepper flakes, smoked paprika and a teaspoon of tomato paste, or use sambal oelek for good heat.
Can I make this soup ahead or freeze it?
Yes. Refrigerate for up to 3 days. Freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently. Coconut milk can separate after freezing; whisk or blend briefly to restore creaminess.
How do I avoid blender accidents with hot soup?
Let the soup cool a few minutes, fill the blender only halfway, and leave the lid slightly ajar or use a towel over the lid to let steam escape. Use short pulses to start. An immersion blender avoids this risk.
What are good serving suggestions or garnishes?
Serve with crusty bread, naan, or steamed rice. Top with the crispy braised leek coins, fresh cilantro, a squeeze of lime, or a dollop of coconut yogurt to mellow heat.
Can I substitute the coconut milk for a different milk?
For a coconut-free version, use full-fat soy or oat milk and add a tablespoon of neutral oil for richness. Note that flavor and texture will be different from coconut milk.
Is this recipe vegan?
Yes. Use a plant-based butter substitute and vegetable broth. Always check labels on spreads to confirm they are fully vegan.
Can I use an immersion blender instead of a food processor?
Yes. An immersion blender works well in the pot. Blend until smooth, moving the wand around to get an even texture. If using a countertop blender, work in small batches and leave a vent so steam can escape.
How can I reduce or increase the spice level?
To reduce heat, use less red harissa or omit it and add a mild curry powder instead. To increase spice, add more harissa, a pinch of cayenne, or a spoonful of sambal. Taste as you go.
What can I use if I do not have Vadouvan or red harissa?
Substitute Vadouvan with a mild curry powder mixed with a small amount of shallot or onion powder. Replace harissa with a mix of red pepper flakes, smoked paprika and a teaspoon of tomato paste, or use sambal oelek for good heat.
Can I make this soup ahead or freeze it?
Yes. Refrigerate for up to 3 days. Freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently. Coconut milk can separate after freezing; whisk or blend briefly to restore creaminess.
How do I avoid blender accidents with hot soup?
Let the soup cool a few minutes, fill the blender only halfway, and leave the lid slightly ajar or use a towel over the lid to let steam escape. Use short pulses to start. An immersion blender avoids this risk.
What are good serving suggestions or garnishes?
Serve with crusty bread, naan, or steamed rice. Top with the crispy braised leek coins, fresh cilantro, a squeeze of lime, or a dollop of coconut yogurt to mellow heat.
Can I substitute the coconut milk for a different milk?
For a coconut-free version, use full-fat soy or oat milk and add a tablespoon of neutral oil for richness. Note that flavor and texture will be different from coconut milk.
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