Vegetarian Curry Soup Print 0 LikeDislike By Jennifer Combs Soup is IN! Warm by nature and with countless possibilities, they’re nearly impossible to keep off the winter menu. So comforting and rich, it’s easy to get lost in a big, warm mug of this Vegetarian Curry Soup. Grab a fluffy blanket and your favorite show, and you’ve got yourself a mini stay-cation.This variation of curry soup gets its heartiness from garbanzo beans! A nice substitute to meat if you’re strictly vegetarian or vegan. It bulks the soup up with fiber and protein from the beans instead of poultry or beef. A nice saute of onions, carrots, basil, curry, garlic, salt and pepper make a flavorful base before adding the coconut milk and vegetable stock. A little arrowroot thickens it up and kind of creates a “stoup”, to borrow a term from Rachael Ray.I honestly could’ve stopped right after sauteing everything together and been happy about eating this dish. So much flavor!! The coconut milk mixture really tops it off though, and that fresh lime juice at the end brightens it up so well! Make this next, ya’ll.Cozy up with a comforting bowl of zesty soup with the warmth of curry!