Vegan Curry Potato Soup
Posted by Reid
Soy Sauce, Salt And Pepper, Ground Coriander, Olive Oil, Vegetable Broth, Onion, Brown Sugar, Coconut Milk, Curry Powder, Cumin, Potatoes, Garlic Cloves
Essential Recipes To Share With Vegans And Omnivores Alike, Shipped Right to Your Door
Essential Recipes To Share With Vegans And Omnivores Alike, Shipped Right to Your Door
Vegan Curry Potato Soup Recipe
This creamy and flavorful Vegan Curry Potato Soup is ideal for a cold day. The combination of spices, coconut milk, and potatoes results in a delicious and filling vegan and gluten-free soup.
Ingredients
- 1 tbsp soy sauce
- Season with salt and pepper to taste
- 1 tsp ground coriander
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 onion, chopped
- 1 tbsp brown sugar
- 1 can coconut milk (14 oz)
- 2 tbsp curry powder
- 1 teaspoon cumin (ground)
- 3 large potatoes, peeled and cubed
- 3 garlic cloves, minced
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
- In a large pot, heat the olive oil over medium heat.
- Cook until the onion and garlic are softened.
- Cook for 1 minute after adding the curry powder, cumin, and coriander.
- Bring the vegetable broth and potatoes to a boil.
- Reduce the heat to low and continue to cook until the potatoes are tender.
- Combine the coconut milk, soy sauce, and brown sugar in a mixing bowl.
- Season to taste with salt and pepper.
- Puree the soup with an immersion blender until smooth.
- Serve immediately and enjoy.
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