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+ servings
Coconut Curry Soup with spiralized zucchini and bell pepper

Easy Coconut Curry Soup

This delicious coconut curry soup is vegan and gluten-free and is super easy to make in your high-speed blender. Or transfer to the stove to warm.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Tess Masters




  • 1 small zucchini, spiralized into noodles
  • 1 small red bell pepper, julienned
  • 1/2 cup (14g) finely chopped cilantro 
  • 1/2 cup (70g) crushed raw or toasted cashews
  • 1 medium lime, cut into quarters


  1. Place all of the soup ingredients into the blender jar of the KitchenAid® Pro Line® Blender. Secure the lid and set the blender to the Adapti-Blend™ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
  2. If you don't have a high-speed blender, blend the soup until smooth and creamy, and then transfer to a saucepan, and gently warm on the stovetop over medium heat until piping hot. 
  3. Divide the soup evenly between four soup bowls, and add equal amounts of zucchini noodles, bell pepper, cilantro, and crushed cashews.  Enjoy immediately. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak