(Vegan) Coconut Curry Soup

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READY IN: 25mins
SERVES: 2-4
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    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
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DIRECTIONS

  • In a large pot, sautè carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
  • Stir in the green beans, asparagus and mushrooms; sautè another few minutes or until the mushrooms are slightly softened.
  • 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.
  • Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
  • *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.
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