Cream of Curry Mushroom Soup | Susty Meals | Sarah Irving

Creamy Curry Mushroom Soup

My friends over the pond are brilliant at grabbing recipes that I will love and my good friend Ady sent me this one from Dara over at Cookin’ Canuck for her Vegan Cream of Curry Mushroom Soup and I just had to try it!

So into the meal plan it went and I got to cooking it on a decidedly chilly summer Monday evening.  I served with some freshly chopped coriander and a loaf of brown Super Quick Bread.

Cream of Curry Mushroom Soup | Susty Meals | Sarah Irving

We love a soup, especially one packed with mushrooms, and we adore curry flavours so this was going to be a hit from the outset. I added more mushrooms than in the recipe because I wanted to use up some remaining ones and to be honest, I’m glad I did.  the additional mushrooms brought a stronger mushroom taste to balance out the curry (in my opinion, anyway)

I also used home ground curry powder as I like to make it fresh to the balance that we like too.

I have to say that this is a really delicious soup and one that I will be coming back to again and again in the future.  Especially in the autumn when lots of different mushrooms are about in season.

The following recipe is adapted from Dara’s with my twists, plus I have posted it in UK measurements for ease.

Creamy Curry Mushroom Soup (vegan)

Ingredients:

2 tbsp olive oil

1 large onion, roughly diced

4 garlic cloves, minced

300 g mixed mushrooms, chopped

2 stalks of celery, diced

1 inch piece of fresh ginger, grated finely

1 tbsp curry powder or Garam Masala

2 tbsp corn flour

1.5 l vegetable stock

400 ml coconut milk

fresh coriander, chopped

salt and pepper to taste

Cream of Curry Mushroom Soup | Susty Meals | Sarah Irving

Method:

Prepare all the veg and boil the water for your stock

Heat the oil in a large stock pot on a medium heat

Add the onion, garlic, celery and cook until the onions soften

Add the mushroom to the mix and cook until tender

Sprinkle the curry powder and corn flour over the mixture and stir to combine, cook stirring constantly for about a minute

Pour in the vegetable stock and bring to the boil

Reduce to a simmer and cook for 20 minutes

Remove from the heat and let cool slightly

Using a stick blender, blitz around half of the mixture to leave some textures bits and smooth the rest (or do it all if you like smooth soup – the choice is yours!)

Add the coconut milk to the soup and return to the hob

Bring to the boil, reduce heat and simmer for around 5 minutes or until the soup is heated through

Scatter with chopped coriander and season to taste

Serve with homemade bread, liberally spread with dairy free butter and enjoy

Creamy Curry Mushroom Soup | Susty Meals | Sarah Irving

 

I thoroughly enjoyed making and eating this vegan creamy curry mushroom soup – the curry and the coconut work so well with the mushrooms and make for a delicious combination with the fresh coriander.

I urge you to give it a try and thanks to Ady and Dana, I have anther soup in my bank! 😀

Baked Spicy Mexican Eggs

What is your favourite soup? Do you like it with hot fresh bread?

Let me know in the comments! 🙂

 

Creamy Curry Mushroom Soup
Recipe Type: Soup
Cuisine: Vegan
Author: <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Sarah Irving | Susty meals</span>
Prep time:
Cook time:
Total time:
Serves: 4
<span></span>An adapted version of the [url href=”http://www.cookincanuck.com/”]Cookin’ Canuck[/url]’s [url href=”http://www.cookincanuck.com/2014/01/vegan-cream-of-curry-mushroom-soup-recipe/”]Vegan Cream of Curry Soup[/url] with my usual Susty Meals twists and with UK measurements. A perfectly creamy and warming vegan soup that everyone can enjoy. Perfect with my[url href=”http://sustymeals.com/super-quick-bread/”]Super Quick Bread.[/url]
Ingredients
  • 2 tbsp olive oil
  • 1 large onion, roughly diced
  • 4 garlic cloves, minced
  • 300 g mixed mushrooms, chopped
  • 2 stalks of celery, diced
  • 1 inch piece of fresh ginger, grated finely
  • <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1 tbsp curry powder or Garam Masala</span>
  • 2 tbsp corn flour
  • 1.5 l vegetable stock
  • 400 ml coconut milk
  • fresh coriander, chopped
  • salt and pepper to taste
Instructions
  1. Prepare all the veg and boil the water for your stock
  2. Heat the oil in a large stock pot on a medium heat
  3. Add the onion, garlic, celery and cook until the onions soften
  4. Add the mushroom to the mix and cook until tender
  5. Sprinkle the curry powder and corn flour over the mixture and stir to combine, cook stirring constantly for about a minute
  6. Pour in the vegetable stock and bring to the boil
  7. Reduce to a simmer and cook for 20 minutes
  8. Remove from the heat and let cool slightly
  9. Using a stick blender, blitz around half of the mixture to leave some textures bits and smooth the rest (or do it all if you like smooth soup – the choice is yours!)
  10. Add the coconut milk to the soup and return to the hob
  11. Bring to the boil, reduce heat and simmer for around 5 minutes or until the soup is heated through
  12. Scatter with chopped coriander and season to taste
  13. Serve with homemade bread, liberally spread with dairy free butter and enjoy

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