Heat the oil in a large pot over medium heat. Add the onion, broccoli, and mushrooms, and cook, stirring occasionally, for 8 to 10 minutes until the vegetables are tender.
Once the veggies are soft, pour in the two cans of lite coconut milk, frozen peas, curry powder, ginger, salt, and pepper.
Stir everything together for 5 minutes and serve. Enjoy your delicious curry soup!