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Vegan Red Curry Soup

Pin Recipe
This soup is delicious and filled with vegetables! Perfect anyone that is looking for a vegan, gluten-free and oil-free soup recipe.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6


  • 2 sweet potato chopped into small cubes, approximately 3 cups
  • 2 red bell pepper diced
  • 3 cloves garlic minced
  • 1 onion chopped
  • 2 cups brussels sprouts quartered 
  • 2 tbsp red curry paste
  • cups almond milk
  • ½ tsp ground ginger
  • 1 tbsp peanut butter
  • cups vegetable broth
  • 1 lime freshly squeezed 


  • Preheat the oven to 400F. Place sweet potato and bell pepper in the oven for 20 minutes, until they’re both tender and tasty. 
  • In the meantime, heat the onion and garlic until translucent, approximately 5 minutes. Add the red curry paste and stir ‘til fully covered. 
  • Add the roasted vegetables to the pot, along with the vegetable broth, vegan milk, peanut butter, ginger salts, and brussels sprouts. Stir and simmer over medium heat for about 10 minutes. 
  • Using an immersion blender, puree the soup until half is blended smooth. Garnish with fresh cilantro and peanuts. Voila! 
Course Soup
Cuisine Thai
Keyword soup