A creamy vegetable soup that is fulfilling, nutritious, full of antioxidants and fibers. Moreover, this soup is spiked with Thai yellow curry, make is it a bit spicy and very rich. Plus it’s vegan and gluten free too!
I can’t stress enough how is easy to make this flavorful satisfying vegetables soup. And it wasn’t in my intention to make it vegan, but all these great flavors didn’t really need any dairy or non dairy cream or even chicken stock. But please feel free to add any as you desire.
I wanted to take a photo for roasted vegetables for another post on the blog. And I was thinking what to do with them, even eating them directly is the best option! They are simply delicious and well seasoned! However, I thought of my life saver, the soup! So I was thinking of what to add to it to give it an extra flavor, and I found a small jar of yellow curry in my cabinet, and I said YES this is it! Exactly what I need! And I was right!
Why this roasted vegetables soup:
Because it’s
Creamy,warm, thick, flavorful
Basically, because its the BEST (healthy) comfort meal.
And of course because of all the veggies it has and their health benefits, let’s mention some:
They are mostly low calorie, and zero fat. Has good amounts of minerals like magnesium and manganese and good amounts of vitamins too like vitamin A and C and folate too and others
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Carrots are rich in beta-carotene, an antioxidant that supports immunity and eye health.play role in getting rid of free radical that cause cancer
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Potatoes
While potato has a bad reputation, it can be really healthy for you, the method of cooking affect very much the calorie and fat content. Also, it’s more important for the diabetic persons to be aware of its high glycemix index value, and how many carbohydrate sit has. potato can be good for you:
- It’s high in potassium, and vitamin C. Also has good amounts of folate, iron, and fiber.
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Zucchini
- A soulable fibers that are essential to reduce constipation.
- Also its low calorie food, with good amounts of vitamin C and folate, and has good amounts of potassium, and manganese.
- Also it does contain antioxidants like lutein and zeaxanthin, that are important to reduce free radical in your body, and they are good for your eye health
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Onions rich in quercetin, a powerful anti-inflammatory antioxidant that helps fight free radicals.
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Garlic bring natural anti-inflammatory compounds. high in magnesium, iron, and B vitamins (including folate, pantothenic acid, B1, B2, and B6). It also contains choline, a compound essential for brain function and muscle control.
Mushrooms add depth of flavor and plant-based umami.They are great substitute with meaty texture, and low calorie -low fat! They tastes better when eaten fresh, or wild if you can get your hands on some where you live!Studies have shown that higher intake of fruits and vegetables can help lower the risk of cardiovascular diseases — proof that comfort food can also be good for you.
This soup is fairly easy, you don’t even have to peel vegetables! Just wash them well, cut , roast in the oven , boil, and blend! And why I usually prefer to make everything from scratch, I couldn’t find ingredients to make the Thai yellow curry paste, so I just bought one. And I made a baked chicken with pineapple using it too.
You can follow Kevin’s recipe to make your own Thai curry paste. , or buy it here
Now Enjoy!
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1FAQs
1. Can I use red or green Thai curry paste instead of yellow?
Yes! Red curry makes it spicier, while green curry adds a more herbal, citrusy flavor. Yellow curry gives that beautiful golden color and subtle heat.
2. What vegetables work best in this soup?
Almost anything you have on hand! Carrots, zucchini, bell peppers, potatoes, cauliflower, pumpkin — they all blend well. Root vegetables add natural sweetness.
3. Can I add protein to make it a full meal?
Yes — chickpeas or lentils work perfectly if you’d like to keep it vegan. For a non-vegan option, add shredded chicken or tofu cubes after blending.
4. How can I make it creamier without dairy?
Add a few tablespoons of coconut cream or blended soaked cashews. They give a silky, rich texture while keeping it light.
5. How long does it last in the fridge?
Up to 3 days in an airtight container. Reheat gently and add a splash of water or broth if it thickens.
6. Can I freeze it?
Yes! Let it cool completely, portion into containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
7. What can I serve it with?
It’s delicious on its own, but also great with brown rice, quinoa, or pita chips. Add a squeeze of lemon or a sprinkle of fresh herbs for brightness.
Roasted Vegetables Soup with Thai Yellow Curry Paste
Ingredients
- 3 small to medium carrots
- 2 cups white zucchini* diced
- 1 small to medium potato
- 1 small onion
- Few garlic cloves**
- 1 green bell pepper
- 3 big mushrooms
- 1 Tb olive oil
- 1 Tb Thai yellow curry paste
- Salt and ground spices like black pepper, garlic , onion, and dried oregano.
Instructions
- Cut your veggies evenly as much as possible. In one sheet pan or two , arrange the veggies and don't crowd them. Dress with olive oil, add spice , and with your hands mix all together.
- Put in the oven at 200C/400F for 20 minutes?
- Remove form the oven, move the veggies to one medium pot, add hot water, and boil them.
- Remove from the stove, blend them well.
- Add the the Thai yellow curry paste and serve.
- Refrigerate any leftovers .
Notes
* You can use green zucchini or even summer squash ** Since the Thai yellow curry paste has roasted garlic in it, you can skip roasting the garlic with other veggies if you don't want an powering flavor of it.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 18mgSodium: 62mgCarbohydrates: 22gFiber: 5gSugar: 7gProtein: 11g
