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    Home » Soups

    Vegan Curry Cream of Mushroom Soup Recipe

    Published: Jan 23, 2014 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 13 Comments

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    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.
    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. #vegan #weightwatchers

    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 cream of 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.

    Sliced mushrooms and celery on a cutting board.

    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 Cream of Mushroom Soup Recipe:

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

    Sauteed mushroom and celery, along with curry powder, in a skillet.

    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.

    This vegan mushroom soup is perfectly creamy without a drop of cream. Easy and so tasty! 101 calories and 2 Weight Watchers Freestyle SP #dairyfree #souprecipes

    Other vegan recipes:

    Mushroom, Tomato & Basil Ragout on English Muffin {Cookin' Canuck}
    Instant Pot Lentil Soup with Sweet Potato {Cookin' Canuck}
    One Pot Vegan Pasta {Minimalist Baker}
    Sweet Potato, Lentil & Raisin Stew {The Perfect Pantry}

    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. #vegan #weightwatchers

    Vegan Cream of Curry Mushroom Soup Recipe

    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.
    5 from 1 vote
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    Course: Soups
    Cuisine: American
    Keyword: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4 Servings
    Calories: 101.3kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 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
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    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

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

    Nutrition

    Serving: 1.25Cups | Calories: 101.3kcal | Carbohydrates: 15.5g | Protein: 4.1g | Fat: 2.9g | Saturated Fat: 1.2g | Sodium: 1402.7mg | Fiber: 2.3g | Sugar: 3.7g
    Tried this recipe?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.

    Creamy without the cream! This curry flavored mushroom soup is perfect for chilly days. 101 calories and 2 Weight Watchers Freestyle SP #souprecipes #weightwatchers #vegan

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Jeanne

        February 16, 2019 at 9:13 am

        I'd love to make this soup but am allergic to coconut in any form. Do you have an idea of what I could substitute?

        Thank you so much for all of your wonderful recipes!

        Reply
        • Dara

          February 21, 2019 at 8:26 am

          Honestly, I haven't tried it with a substitution. If you're still looking for a vegan recipe, perhaps unsweetened almond or cashew milk would be a good substitute.

          Reply
      2. Jennifer Hall

        December 30, 2018 at 4:56 pm

        5 stars
        Made this soup in my Instapot...AMAZING I didn’t have cornstarch but it seemed fine without. I followed the recipe using the sauté option on Instapot and then 5 minutes high pressure then quick release. Husband approved. Do you have an Instapot post for this recipe. I will probably share with the Instapot Facebook group.

        Reply
      3. Jennifer

        February 07, 2015 at 3:00 pm

        Making this for lunch at work this week. Cant wait!

        Reply
        • Dara

          February 07, 2015 at 3:53 pm

          I hope you enjoy it, Jennifer!

          Reply
      4. Kat

        April 02, 2014 at 5:31 am

        Amazing soup, thank you!

        Reply
      5. 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!

        Reply
      6. Stephanie @ Eat. Drink. Love.

        January 24, 2014 at 10:03 pm

        This is a beautiful soup!

        Reply
      7. 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!

        Reply
      8. 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

        Reply
      9. 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!

        Reply
      10. Katrina @ Warm Vanilla Sugar

        January 23, 2014 at 7:07 am

        Dang, this soup looks perfect!

        Reply
      11. 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!

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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