Vegan Cream of Curry Mushroom Soup Recipe

This vegan 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 SmartPoints per serving.

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 vegan mushroom soup 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.

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 Vegan Mushroom Soup:

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.

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

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Vegan Cream of Curry Mushroom Soup Recipe

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

This vegan creamy of mushroom soup recipe has the enticing texture of fresh mushrooms and a layer of flavor from a touch of curry.

Yields 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
• 5 1/4 cups vegetable broth
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 1/3 cup lite coconut milk

Directions

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.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 2 (SmartPoints), 3 (Points+), 2 (Old Points)

Other vegan recipes:

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

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