Caribbean Curry Soup is a delicious vegan sweet potato soup with black-eyed peas, okra, and warm spices in creamy coconut curry broth for maximum flavor.
No need to book a vacation if you are craving flavors of the Caribbean. Bring Jamaica to you with easy Dinner Recipes like Slow Cooker Jerk Chicken and this island-inspired soup. Fall recipes like this amazing stew will have you thinking of warm sandy Jamaican beaches while the temperatures drop.
This Caribbean Curry Soup uses a milder curry blend but still has maximum flavor. If you’ve never had Caribbean curry, it has similar warm spices found in Indian or Moroccan recipes. What sets Jamaican curry apart is the ground allspice berries added to traditional curry ingredients like turmeric powder and ground coriander.
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If can you handle the heat, add another unique flavor base found in Caribbean curry recipes: scotch bonnet chili. These spicy chili peppers pack a punch, which is why you won’t find them in this family-friendly Caribbean Curry Soup recipe. You could also add red pepper flakes or a dash of hot sauce for a medium heat that kids will still like.
Caribbean Curry Soup is a hearty, delicious vegan recipe with such deep flavors. There aren’t any eggs or dairy, and it’s gluten-free, so it’s an amazing recipe that anyone can enjoy! You can serve it as a meal with a side of warm flatbread or Dinner Rolls. If you eat meat, you can make it a flavorful chicken dish by adding leftover Rotisserie Chicken.
You are sure to put this amazing stew into the rotation of your favorite quick fall recipes. It’s quick and easy to make on the stovetop and it’s easily adaptable for the slow cooker and the pressure cooker. You’ll love cooking it in the slow cooker. The longer it cooks, the better the flavor, plus your home will smell like a Jamaican paradise.
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Frequently Asked Questions About Caribbean Curry Soup
You can make most soups in the slow cooker and Caribbean Curry Soup is no exception. Follow the steps below for slow cooker directions, and also for Instant Pot directions.
You can feel confident serving this soup to a crowd, or to your loved ones who do not like spicy things. This soup recipe is not very spicy, although you will often see other Caribbean Curry Soups that are. See the variations for making this soup more spicy if that is what you would like.
Variations on Caribbean Curry Soup
- Chicken Curry: Add boneless, skinless chicken breasts or chicken thighs, diced into 1-inch pieces, and use chicken broth for a Caribbean Curried Chicken Stew. Cook for an additional 15 minutes (30 minutes total) before adding coconut milk.
- Flavors: Add more aromatic vegetables and even fruits like carrots, celery, bell peppers, collard greens, cubed mango, or diced green apples.
- Spicy: Give this mild curry some true flavor of Jamaica by adding hot scotch bonnet pepper, diced finely, to the broth. You can also punch up the heat with red pepper flakes, Thai chili pepper, jalapeños, or cayenne pepper.
- Potatoes: Instead of sweet potatoes you can use white potatoes, butternut squash, acorn squash, or diced pumpkin pieces. Caribbean Curry Pumpkin Soup would be an amazing recipe for Halloween!
- Beans: You can swap black-eyed peas for chickpeas, kidney beans, or black beans. If you don’t want beans, try White Rice instead like jasmine rice or basmati rice. Cook rice before stirring in with coconut milk.
- Spices: Add dried spices like ground ginger, curry powder, red curry paste, or white pepper. Toasted spices add deep flavors, so warm spices in a skillet for a few minutes before adding them to the soup. Fresh herbs like fresh thyme or chopped cilantro add a lot of flavor too!
Slow Cooker Caribbean Curry Soup
- In a large skillet over medium-high heat, sauté onion, minced garlic cloves, and fresh ginger in oil for 6-8 minutes, or until translucent.
- Transfer the onion mixture to the crockpot and add the remaining ingredients except for coconut milk, lime juice, lime zest, and chopped scallions.
- Stir and cover with lid. Cook on low for 7-8 hours, or on high for 3-4 hours.
- Uncover and stir in coconut milk and lime juice. Let simmer uncovered for 15 minutes.
- Top with lime zest and chopped scallions before serving.
Instant Pot Caribbean Curry Soup
- Turn pressure cooker to sauté function and add vegetable oil.
- Once the oil is shimmering, sauté onion, garlic, and ginger until translucent, about 6-8 minutes.
- Stir in remaining ingredients except for the kale, coconut milk, lime juice, lime zest, and chopped scallions.
- Lock lid and seal pressure valve. Cook on manual high pressure for 3 minutes.
- Natural release pressure for 5 minutes, then quick release remaining pressure.
- Remove lid and turn pressure cooker to soup function.
- Add kale, coconut milk, and lime juice and bring to a simmer until kale is wilted.
- Serve with lime zest and green onions.
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How to Store Caribbean Curry Soup
- Serve: Caribbean Curry Soup can be at room temperature for up to 2 hours before it needs to be stored. You can also keep it on low heat or warm in a slow cooker for up to 4 hours.
- Store: Cool Caribbean Curry Soup before storing in an airtight container and refrigerate for up to 5 days. Reheat on the stovetop for best taste.
- Freeze: Once cooled, place Caribbean Curry Soup in a sealed container and freeze for up to 6 months. Thaw overnight in the refrigerator before reheating on the stovetop or in a slow cooker on high heat.
- 2 tablespoons vegetable oil
- 2 yellow onions , diced
- 2 garlic cloves , minced
- 1 tablespoon fresh ginger , minced
- 8 cups vegetable broth
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon coriander
- 2 teaspoons turmeric
- 1 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 2 cups sweet potato , peeled and diced
- 1 bunch kale , cored and thinly sliced
- 10 ounces frozen okra , sliced
- 1 cup canned black-eyed peas , rinsed and drained
- 14 ounces canned diced tomatoes , drained
- 10 ounces coconut milk
- 1 lime , juiced and zested
- 1/2 cup green onions , thinly sliced
- Add vegetable oil to a large pot on medium heat.
- Add in the onions, garlic, and ginger and cook until translucent, stirring occasionally, for 6-8 minutes.
- Add in the broth, salt, pepper, coriander, turmeric, thyme, allspice, sweet potato, kale, okra, black-eyed peas, and diced tomatoes, stirring well until combined.
- Bring to a simmer and cook for 15 minutes, uncovered.
- Add in coconut milk and lime juice and stir.
- Bring to a simmer, then remove from heat.
- Stir in lime zest and green onions before serving.