Vegan Cream Of Curry Mushroom Soup Recipe
This creamy and comforting mushroom soup recipe is a perfect blend of earthy flavors and warming spices. The mushrooms, aromatic garlic, and ginger combine beautifully with the rich coconut milk, creating a velvety texture that will surely warm you up on chilly days. Enjoy a bowl of this wholesome soup as a satisfying meal or as a delightful starter to any dinner.
— 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
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