Dairy-Free, Dinners, Four Servings, Gluten-Free, Grain-Free, Mains, Soups, Vegan, Vegetarian
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Vegan Coconut Curry Soup

Coconut Curry SoupThis is the first time I’ve made this soup, and it is GOOOOD. It’s Thai-inspired, with red curry and coconut milk—one of my favorite savory pairings ever—and I blended cauliflower with everything for a thick, creamy, and hearty result.

Garnishing it with a healthy dose of sautéed red bell peppers and red onions gets even more veggies in there, for a full meal deal.

This is definitely one of those soups that doesn’t need a side to make it a meal. It is a meal. Ladle up a bowl for dinner. Period. Done.

Happy cooking!
M

Coconut Curry Soup
Four Servings | Vegan
Prep time:
30 min | Cook and serve time: 30 min | Ready in: 1 hour

Ingredients:
3 cloves garlic
1/2 teaspoon minced ginger
1/2 of a cauliflower
1 red onion
1 red bell pepper
2 teaspoons olive oil, divided
2 to 3 teaspoon red curry paste
2 cups vegetable stock
1 can coconut milk
1 cup cashews
1 cup chopped cilantro
1 jalapeno pepper
1 teaspoon salt, or to taste

Prep:

  1. Soak cashews in water for 30 minutes.
  2. While cashews are soaking, chop cauliflower into 1 to 2-inch florets. (You’ll want these to amount to about 2 cups.)
  3. Slice red onion and chop red bell pepper.
  4. Mince garlic and ginger.
  5. Slice jalepeno.

Cook and Serve:

  1. Pour 1 teaspoon of oil into a large sauce pan on medium heat, then cook garlic and ginger until soft, 2 to 3 minutes.
  2. Pour in vegetable stock and bring to a boil.
  3. Add cauliflower, reduce heat, and continue cooking at a simmer for about 15 minutes. Remove from heat.
  4. Spoon cauliflower into a blender, pour in stock, and add drained cashews. Process until smooth.
  5. Return to saucepan and stir in coconut milk and red curry. Continue heating until warmed through. NOTE: I suggest adding red curry one teaspoon at a time and testing for heat as you go to make sure you don’t set your mouth on fire. Also, spoon out about 1/4 cup soup into a small bowl and stir the curry into it each time. That way, when you pour it in the soup in blends easier.
  6. Stir in salt, if needed. (Some stocks are saltier than others, so you may or may not already have a good amount—taste test it out.)
  7. Pour remaining oil into a large skillet and add red peppers and onion. Cook until soft, about 3 to 5 minutes.
  8. Serve soup garnished with red peppers, onions, cilantro, and slices of jalapeno.

Coconut Curry Soup

Coconut Curry Soup

More vegan soup favorites:

Creamy Poblano and Red Pepper Soup     Black Bean Taco Soup
Creamy Poblano    Black Bean Taco Soup

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1 Comment

  1. Pingback: Roasted Cauliflower Soup | Pine and Crave

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