Vegan Curry Soup
This week I am coming to you with my recipe for vegan curry soup on coconut milk with beautiful and fragrant Indian spices. If you like to enjoy a big bowl of nice vegetable soup and love a good curry you must try this.
Although it is made with vegetables (courgette, carrot, bell peppers, mushrooms, and potatoes) it is not boring at all thanks to all the spices. This soup is great to have on cooler months, but I really enjoy it all year around. It is just simply as delicious and beautiful as it looks.
The first time I tried a soup like this was a few years ago while visiting my family back home. We had an early dinner in this little vegan spot where they had something similar as the soup of the day. I absolutely loved it. And I immediately thought that I need to try and recreate it once I get back to my kitchen. And to be honest I’m pretty happy with how it turned out.
Give it a go and I hope you will love it as much as I do.
Vegan Curry Soup
Ingredients
- 1 Large Courgette
- 1 Small Carrot
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 100 g Mushrooms
- 1 Large Potato
- 200 g Extra Firm Tofu
- 400 ml Coconut Milk
- 1.5 tbsp Korma Curry Powder
- 2 tsp Turmeric
- 1 tsp Cumin
- 0.5 tsp Garam Masala
- 0.5 tsp Dried Coriander
- 1 tsp Garlic Powder
- Salt & Pepper
- Fresh Lemon Juice
Instructions
- Cut all your courgette, peppers, carrot, and potato into small, bite-size pieces. Then cut the mushrooms into quarters.
- In a large soup pot heat up 1 tbsp of oil and add all the vegetables. Sauté for up to 10 min on medium heat, mixing from time to time. Don’t let it burn.
- Add coconut milk following with 1 cup of water and all the spices. Make sure the veggies are covered, add more water if needed. Cook for 30 to 40 min until the potatoes and carrots are soft. Add cubes of tofu and simmer for another 5 min.
- Try the soup and season to taste with salt and pepper.
- Serve alongside with naan bread and a fresh squeeze of lemon juice on top. Enjoy!