Vegan Cream of Curry Mushroom Soup Recipe

Name: Vegan Cream of Curry Mushroom Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 teaspoon canola oil; 1 medium onion; 3 garlic cloves; 16 ounces crimini mushrooms; 1 stalk celery; 1 tablespoon minced ginger; 1 teaspoon curry powder; 2 tablespoons cornstarch; 5 ¼ cups vegetable broth; ½ teaspoon ground pepper; ¼ teaspoon salt; ⅓ cup lite coconut milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 Servings
Calories
1013 kcal
Course
Soup
Cuisine
American

Vegan Cream of Curry Mushroom Soup Recipe

Lauren Clark

Report

This vegan cream of mushroom soup recipe has the enticing texture of fresh mushrooms and a layer of flavor from a touch of curry. Only 101 calories and 2 Weight Watchers Freestyle SP per serving.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 teaspoon canola oil
1 medium onion chopped
3 garlic cloves minced
16 ounces crimini mushrooms thinly sliced
1 stalk celery diced
1 tablespoon minced ginger
1 teaspoon curry powder
2 tablespoons cornstarch
5 ¼ cups vegetable broth
½ teaspoon ground pepper
¼ teaspoon salt
⅓ cup lite coconut milk

Add to Shopping List

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.

Notes

Nutrition Information

Show Details

Serving 1.25Cups Calories 101.3kcal (5%) Carbohydrates 15.5g (5%) Protein 4.1g (8%) Fat 2.9g (4%) Saturated Fat 1.2g (6%) Sodium 1402.7mg (58%) Fiber 2.3g (9%) Sugar 3.7g (7%)