(Vegan) Coconut Curry Soup

Submitted by COOKGIRl

"From Alpha Bits' cafe located in Mapleton, Oregon. This soup reminded me of a simplified version of Thai yellow curry. I played with some of the ingredients, added a couple things and cleaned up the directions. You can use any kind of mushroom-for us it's usually cremini or oyster mushrooms. However for this soup recipe we tried Oregon harvested 'hedgehog' mushrooms. Fast and easy to make! Note: [some] types of curry paste contain ghee (butter). Yield with original recipes says this serves four but I think it's closer to two servings-perhaps three servings at most. And in conclusion-after preparing this soup I decided next time to add a protein: 1 cup firm tofu cut up into small cubes and sauteed with the carrots, onions, etc. For the carnivores, add 1 cup cooked chicken, cubed when you add the green beans and asparagus. I did however add a scoop of hot cooked white jasmine rice to the soup just before serving."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 6 cups
• Serves: 2-4

ingredients

• 2 -3 carrots, sliced into 1/4-inch coins
• 1 medium-large yellow onion, diced small
• 1 -2 teaspoon curry powder (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired) or 2 -4 tablespoons curry paste, to taste (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired)
• oil, for sauteeing
• 1 cup fresh green beans and 1 cup asparagus (I added one cup fresh green beans and one cup asparagus cut up into 1-inch slices)
• 1 1⁄2 cups mushrooms, sliced (read intro)
• 2 teaspoons lemongrass puree, to taste
• 7 ounces unsweetened coconut milk (add more coconut milk or vegetable broth to desired thickness)
• 8 ounces vegetable broth (or more)
• fresh cilantro, for garnish
• salt, to taste
• cracked black pepper

directions

1. In a large pot, sautè carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
2. Stir in the green beans, asparagus and mushrooms; sautè another few minutes or until the mushrooms are slightly softened.
3. Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately.
4. Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
5. *Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook.