Curry Vegetable Soup

Curry Vegetable Soup

One of my favorites ways use up extra veggies and get my boys to actually eat them is with a delicious curry soup. All you need is your favorite curry pastes and Fond's Bone broth to make a nourishing, anti-inflammatory soup.

You can make it a #fab4meal by adding garbanzo beans, pulled rotisserie chicken, or shrimp to the last 5-7 minutes of the simmer.

  • Prep Time

    5 minutes

  • Total Time

    30 minutes

  • Servings


  • Freezer Friendly



  • 1 tbsp olive oil
  • 2-4 cups of whatever veggies you have in your fridge, cut into bite sized pieces (I used cauliflower, carrots, and spinach)
  • 2-3 tbsp of yellow curry paste by Mike's Organics
  • 1 can of coconut milk
  • 1 jar turmeric chicken bone broth (using Fond)
  • Optional: protein of choice


  1. Sauté your veggies in the tablespoon of olive oil. If you don’t want to watch them, set your burner to low, add the top of your soup pot, and let them slightly steam for 5 to 10 minutes until tender but they don’t need to be completely cooked.
  2. Add your curry paste to the veggies and sauté until the paste no longer smells raw or sour.
  3. Spoon out 1 tablespoon of the coconut milk and set aside, then pour the rest of the coconut milk, along with a jar of bone broth, into the pan.
  4. Simmer for 5 to 10 more minutes to evaporate some of the water and make the soup even more flavorful. Optional: add your protein of choice while it is simmering.
  5. Top with turmeric, cilantro, and the rest of the coconut milk or cream.
  6. Enjoy!