Jan 23
2014

Vegan Cream of Curry Mushroom Soup Recipe

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This vegan creamy of mushroom soup recipe has the enticing texture of fresh mushrooms and a layer of flavor from a touch of curry.
Vegan Cream of Curry Mushroom Soup Recipe | cookincanuck.com #soup #vegan #vegetarian

There are some dishes that transport me back to my childhood within a spoonful. Cream of mushroom is one of those dishes. Of course, the mushroom soup of my youth came from the classic red and white can, thinned with some milk and heated within five minutes. It was comfort in a bowl, particularly because my mum always made it with such care.

This version doesn’t come together quite as quickly, but the texture of the fresh mushrooms along with the undertone of curry makes it well worth the extra time.

And while vegan and creamy may seem to be enemies by nature, this soup takes advantage of a little trick I like to use when making light soups.

Vegan Cream of Curry Mushroom Soup Recipe | cookincanuck.com #soup #vegan #vegetarian

A couple of years ago, I made Creamy Zucchini & Coconut Milk Soup and Creamy Asparagus Soup with Lemon & Thyme, and learned that light coconut milk adds fantastic texture without a lot of extra fat. And it’s vegan, to boot.

I’d even say it rivals my mum’s extra pinch of TLC.

The recipe:

Heat the canola oil in a large saucepan set over medium heat.

Vegan Cream of Curry Mushroom Soup Recipe | cookincanuck.com #soup #vegan #vegetarian

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.

Vegan Cream of Curry Mushroom Soup Recipe | cookincanuck.com #soup #vegan #vegetarian

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.

Vegan Cream of Curry Mushroom Soup Recipe | cookincanuck.com #soup #vegan #vegetarian

Stir in the coconut milk and heat for 5 minutes. Serve.

Other vegan recipes:

Fantastict=Vegan Recipes | #vegan #vegetarian
Cookin’ Canuck’s Mushroom, Tomato & Basil Ragout on English Muffin
Cookin’ Canuck’s Hearty Lentil & Black Bean Soup with Smoked Paprika
Katie at the Kitchen Door’s Baked Herb & Pistachio Falafel
A House in the Hills’ Shiitake Bok Choy Soba Noodle Bowl
Minimalist Baker’s One Pot Vegan Pasta

Vegan Cream of Curry Mushroom Soup Recipe
 
Prep time
Cook time
Total time
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 4
Ingredients
  • 1 tsp canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 16 oz. crimini mushrooms, thinly sliced
  • 1 stalk celery, diced
  • 1 tbsp minced ginger
  • 1 tsp curry powder
  • 2 tbsp cornstarch
  • 5¼ cups vegetable broth
  • ½ tsp ground pepper
  • ¼ tsp salt
  • ⅓ cup lite coconut milk
Instructions
  1. Heat the canola oil in a large saucepan set over medium heat.
  2. Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender.
  3. Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute.
  4. Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
  5. 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.
  6. Stir in the coconut milk and heat for 5 minutes. Serve.
Notes
Calories 101.3 / Total Fat 2.9g / Saturated Fat 0.5g / Cholesterol 0mg / Sodium 1402.7mg / Total Carbohydrates 15.5g / FIber 2.3g / Sugars 3.4g / Protein 4.1g / WW (Old Points) 2 / WW (Points+) 3
Nutrition Information
Serving size: 1¼ cups Calories: 101 cal Fat: Total Fat 2.9g / Saturated Fat 1.2g

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{ 10 comments… read them below or add one }

1 Cindy @ Kicking it In January 23, 2014 at 5:15 am

Good morning, snowy lady. This soup looks incredible, and when I saw the word “childhood,” I knew exactly where you were going – cream of mushroom is THE food of youth for me (save for bologna and mayo sandwiches, which scarred me for life, so nevermind). Must make this over the weekend. Thanks for this recipe!

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2 Katrina @ Warm Vanilla Sugar January 23, 2014 at 7:07 am

Dang, this soup looks perfect!

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3 Barbara | Creative Culinary January 23, 2014 at 9:11 am

Like you Dara I grew up with the red and white can but making cream of mushroom soup is SO easy and the results so amazing that I don’t even buy cans anymore! The curry sounds so interesting I’ll have to try it next time. Looks delish!

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4 Happy Valley Chow January 23, 2014 at 9:14 am

Goodness gracious that looks incredible! What a fantastic recipe with tons of awesome flavor. Thanks for sharing :)

Happy Blogging!
Happy Valley Chow

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5 Taylor @ Food Faith Fitness January 23, 2014 at 9:25 am

I have a confession. I have never even had cream of mushroom soup! But I know that definitely needs to change after seeing this! I love love love that you used coconut milk and the little curry kick!

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6 Liz January 23, 2014 at 12:06 pm

Nice soup recipe. Thank you and have a great day!

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7 Stephanie @ Eat. Drink. Love. January 24, 2014 at 10:03 pm

This is a beautiful soup!

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8 Paula – bell’alimento January 25, 2014 at 2:08 pm

Mushrooms and curry…I love the flavors! It is soup weather and need a bowl of this beautiful soup to warm me up!

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9 Fructe uscate February 17, 2014 at 2:29 am

Healthy recipe!

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10 Kat April 2, 2014 at 5:31 am

Amazing soup, thank you!

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