Vegan Coconut Curry Soup Recipes

(VEGAN) COCONUT CURRY SOUP

(Vegan) Coconut Curry Soup image

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.

Provided by COOKGIRl

Categories Vegetable

Time 25m

Yield 6 cups, 2-4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 277.1, Fat 21.9, SaturatedFat 18.9, Sodium 72.9, Carbohydrate 19.8, Fiber 5.3, Sugar 7.5, Protein 7.1

VEGAN COCONUT CURRY RED LENTIL SOUP

Vegan Coconut Curry Red Lentil Soup image

This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice.

Provided by ivi_1988

Categories Curries

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 tablespoon curry powder (or up to 2T if you are a big curry fan)
1/2 teaspoon cinnamon
1 onion, chopped
2 carrots, peeled and diced
2 teaspoons fresh ginger, grated
2 garlic cloves, chopped
2 teaspoons salt
1 teaspoon sugar
1/3 cup tomato paste
7 cups water
1 (15 ounce) can coconut milk
2 cups red lentils
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 tablespoon fresh lime juice
fresh cilantro (for garnish)
lime wedge (for garnish)

Steps:

To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 469.6, Fat 12.6, SaturatedFat 9.1, Sodium 867.8, Carbohydrate 76.3, Fiber 9.1, Sugar 31.8, Protein 16.2

EASY VEGAN COCONUT CURRY WITH TOFU

Easy Vegan Coconut Curry with Tofu image

This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.

Provided by monsterclowngirl

Categories Everyday Cooking Vegan Main Dishes

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

1 medium sweet potato, cubed
1 tablespoon olive oil
1 medium yellow onion, diced
1 (8 ounce) container extra-firm tofu, drained and cubed
1 cup frozen peas
1 ½ tablespoons curry powder, or to taste
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
salt to taste
5 leaves fresh basil, cut into strips
1 (14 ounce) can coconut milk
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 bunch cilantro, chopped

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g

COCONUT CURRY VEGETABLE SOUP

Coconut Curry Vegetable Soup image

I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) light coconut milk
1 medium potato (about 8 ounces), peeled and chopped
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
Lime wedges, optional

Steps:

In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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