Vegetable Curry Soup (Vegan Friendly). This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. This vegetarian coconut curry soup is perfect for the weekend or a busy week night. This family friendly soup curry is also gluten-free and vegan.

Hearty vegetable coconut curry soup with aromatic curry coconut milk broth. I told myself I wasn't going to speak of the weather in this post since it's all I've gabbed about all week, but so help me jujubes, it's all I want to talk about. In a large saucepan, heat oil over medium heat. You can cook Vegetable Curry Soup (Vegan Friendly) using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetable Curry Soup (Vegan Friendly)

Prepare 1/2-1 of cabbage (depends on preference).
You need 2 handfuls of Kale (put in at end).
You need 1 cup of rice (any rice you prefer, i enjoy wild rice).
It's 2 cans of black beans.
It's 1 can of great northern beans.
It's 1 cup of carrots.
You need 3 of medium sized potatoes.
It's 1 package of mushrooms.
You need 1 can of coconut cream (full fat).
Prepare 2-3 of garlic cloves.
Prepare 1 tsp of turmeric.
You need 4 tbsp of curry powder.
It's 1 tsp of cumin.
Prepare to taste of Salt and Pepper.
It's 4 Cups of Broth (2 cups if you like it more chunky than broth).
Prepare 4 cups of water/more broth (i do 2 cups water 2 cups veggie broth) ((again, 2 cups if you want less broth).

Another great this about this Thai Curry Soup is that it's very allergen friendly, meaning that it doesn't include most high-allergen foods. This soup is… Coconut Curry Soup Nutrition. Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors. If you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try.

Vegetable Curry Soup (Vegan Friendly) step by step

Chop garlic and throw in a soup pot with oil in the bottom, have cabbage carrots, mushrooms and potatoes ready and chopped to throw in once the garlic is ready! Let those cook until either done or close to it..
Start the rice in a different pan, i usually add the rice into the soup later on right before it’s done.
Once the veggies are nice and ready throw in the spices (the overload of curry is to really make the taste pop!) Let that cook for about 30 seconds or so, stirring the whole time..
Throw in the coconut cream, broth and water, let it sit and cook for a little bit..
When the rice is almost done, throw it in and let it cook long enough for the rice to finish cooking..
Once it looks done and smells delicious throw in the Kale! I pick out the stalk of the kale because that part isn’t appetizing for me, but you can do whatever..
Enjoy and serve!.

Curry pumpkin, quinoa & lentil soup (gluten free & vegetarian friendly) Moving from one cold place (Orange, NSW) to another (Melbourne), one would have thought I would have been accustomed to the cold climate by now. Perhaps it was my wishful thinking. My husband who is a meat and potatoes type of guy was crazy about it as well. To make the curry sauce a little thinner I added a little vegetable broth which added a little saltiness and was delicious. This also allowed me to add more vegetables in like green beans, red peppers, carrots, celery, and mushrooms.