Eating homemade curry vegetable soup will not only warm you up, it will make your taste buds do a happy dance!  Chilly days call for comfort food and soup is always a good idea. 

Is Curry Vegetable Soup Low Carb?

This recipe is definitely low carb!

This soup is bursting with flavors as well as beautiful colors from all the vegetables.

Using low carb vegetables allows you to partake in a bigger portion without feeling guilty (or consuming alot of calories)!

Curry Vegetable Soup (THM-FP, Low Carb)

How Long Does It Take To Prepare This Soup?

It will take a bit to cut, dice and slice all your veggies for this delicious soup.

If you have everything prepped ahead of time, it is a breeze to cook up!

Aside from the prep work, this soup should only take about 20 minutes to cook.

Need more direction on how to prep veggies for the week?  Check out the Pioneer Woman’s article.

Ingredients I Will Need To Make Curry Soup

The ingredient list may look long, but it’s a variety of vegetables, so take that into consideration.

  • olive oil
  • celery
  • bell peppers
  • carrots
  • cauliflower rice
  • garlic cloves
  • diced tomatoes
  • vegetable broth
  • curry powder
  • salt & pepper
  • bay leaf
  • spinach
  • cilantro
  • chicken, optional

Low Carb Vegetable Soup Can Help With Weight Loss

Vegetables are a great source for those trying to lose a little weight.

With so much fiber, nutrients, minerals and vitamins in the world of vegetables, it’s no wonder why grandma always told us to “eat your veggies!”.

Many vegetables are also low in calories, which means you can eat more of them.

It is recommended to add vegetables to your meals when you can.

You will feel better and your body will be forever grateful.

Curry Vegetable Soup (THM-FP, Low Carb)

Could I Make This A Curry Chicken And Vegetable Soup?

You can absolutely add chicken to this amazing soup!

Lean protein is great in meals, but especially yummy in a curry vegetable soup.

If you choose to not add meat to this soup, you could have some hard-boiled egg whites on the side.

Collagen would be another wonderful way to get in some protein.

Just add a scoop of collagen to your personal bowl of soup and you’ll be good to go!

Do You Love The Flavor Of Curry?

If you love curry in your recipes, you should definitely give this Instant Pot Curried Chicken and Brown Rice a try!

Curry Vegetable Soup (THM-FP, Low Carb)

Freeze Leftovers

If you have any leftovers, you can freeze it for another meal.

When you’re ready to have it for a lunch, just thaw it out the night before and warm up in the microwave or stovetop.

Curry Vegetable Soup (THM-FP, Low Carb)

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Curry Vegetable Soup (THM-FP, Low Carb)

A hearty, low calorie soup filled with colorful will love the flavors and the healthy benefits of this delicious soup!

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1 Tablespoon olive oil
  • 1 cup celery, chopped
  • 2 cups bell peppers, finely chopped
  • 1 cup carrots, finely chopped
  • 2-1/2 cups cauliflower rice
  • 2 garlic cloves, minced
  • 1 (14 oz) can of diced tomatoes, drained
  • 4 cups low fat vegetable or chicken broth
  • 1 Tablespoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup diced cooked chicken, optional
  • 1 bay leaf
  • 3 cups spinach, tightly packed and chopped
  • 1/4 cup fresh cilantro


  1. In large saucepan, heat oil.
  2. Add celery, peppers, carrots and cauliflower. Saute until vegetables are transparent (5-7 minutes).
  3. Add garlic and curry. Cook for 1 minute.
  4. Add tomatoes and bay leaf and cook until tomatoes reduce a little (3-4 minutes).
  5. Add chicken at this point if using.
  6. Add broth, cilantro and spinach. Cook until spinach wilts.
  7. Season with salt and pepper to taste.


This soup is a Fuel Pull for the Trim Healthy Mama. I normally have 1-2 cups for my meal.

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