Vegan Cream Of Curry Mushroom Soup Recipe
This aromatic and flavorful mushroom soup is a cozy and comforting dish that is perfect for chilly days. The earthy flavors of the mushrooms combined with the warmth of ginger and curry create a satisfying and hearty bowl of soup. Creamy coconut milk adds a hint of richness to this nourishing and delicious soup that will leave you feeling warm and content.
— Constant Cookbook
Ingredients
- 1 tsp canola oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 16 oz. crimini mushrooms, thinly sliced
- 1 stalk celery, diced
- 1 tbsp minced ginger
- 1 tsp curry powder
- 2 tbsp cornstarch
- 5 1/4 cups vegetable broth
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 1/3 cup lite coconut milk
Instructions
- Heat the canola oil in a large saucepan set over medium heat.
- Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender.
- Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
- Let the soup cool for 10 minutes, then transfer half of the mixture to a blender. Puree until smooth, then pour the mixture back into the saucepan with the remaining soup.
- Stir in the coconut milk and heat for 5 minutes. Serve.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1.25 Cups
- Calories: 101.3 kcal
- Carbohydrate Content: 15.5 g
- Protein Content: 4.1 g
- Fat Content: 2.9 g
- Saturated Fat Content: 1.2 g
- Sodium Content: 1402.7 mg
- Fiber Content: 2.3 g
- Sugar Content: 3.7 g
Comments
No comments found.