Go Back

Vegan Curry Soup

Uncommonly Delicious
Print Recipe
Prep Time 10 mins
Cook Time 1 hr
Course Soup
Cuisine Indian
Servings 4

Ingredients
  

  • 1 Large Courgette                                                 
  • 1 Small Carrot                                                       
  • 1 Red Bell Pepper                                               
  • 1 Yellow Bell Pepper                                             
  • 100 g Mushrooms    
  • 1 Large Potato                                                     
  • 200 g Extra Firm Tofu                                           
  • 400 ml Coconut Milk                    
  • 1.5 tbsp Korma Curry Powder
  • 2 tsp Turmeric
  • 1 tsp Cumin
  • 0.5 tsp Garam Masala
  • 0.5 tsp Dried Coriander
  • 1 tsp Garlic Powder
  • Salt & Pepper
  • Fresh  Lemon Juice

Instructions
 

  • Cut all your courgette, peppers, carrot, and potato into small, bite-size pieces. Then cut the mushrooms into quarters.
  • In a large soup pot heat up 1 tbsp of oil and add all the vegetables. Sauté for up to 10 min on medium heat, mixing from time to time. Don’t let it burn.
  • Add coconut milk following with 1 cup of water and all the spices. Make sure the veggies are covered, add more water if needed. Cook for 30 to 40 min until the potatoes and carrots are soft. Add cubes of tofu and simmer for another 5 min.
  • Try the soup and season to taste with salt and pepper.
  • Serve alongside with naan bread and a fresh squeeze of lemon juice on top. Enjoy!
Keyword Curry, Soup, Vegan, Vegetables