Sunday is the day I prep and cook for the week ahead. As part of my big cook session, I usually make a pot of soup. (Hello not sad desk lunch. Great to see you easy dinner!)
This week’s soup is brimming with veggies like red bell pepper, mushrooms, sweet potatoes and carrots. Kicky red curry paste and creamy coconut milk bring the flavor. It’s gonna be a good week!
Red Curry Vegetable Soup Recipe (vegan, vegetarian)
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped
1 package (8-ounces) white or crimini mushrooms, sliced
1 teaspoon kosher or fine sea salt
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
3 cups water
1 pound sweet potatoes, peeled and cut into 3/4-inch chunks
2 carrots, chopped (I used yellow carrots)
3 tablespoons red curry paste (I used Thai Kitchen)
1 cup chopped fresh tomato
1 can (14 ounces) full-fat coconut milk
2 tablespoons tamari (soy sauce)
Cooked rice (I used Jasmine)
Chopped fresh cilantro leaves
In a large (4-quart) pot, heat oil over medium heat. Add onion and red bell pepper; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook 5 to 6 minutes until tender. Add garlic and ginger; cook and stir 1 minute until fragrant.
Add water, sweet potatoes, carrots and curry paste. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add tomato; simmer, uncovered, about 5 minutes more or until vegetables are tender.
Stir in coconut milk and tamari; heat through (do not boil). Serve with rice, fresh cilantro and lime wedges.
Makes about 9 cups soup
Tip: When cooking vegan, be sure to check ingredient labels. Some brands of red curry paste may contain shrimp or other animal products.
More flavorful vegan soup recipes:
Easy Vegan Lentil Soup
Indian-Spiced Vegetable Soup
Slow-Cooker Curry Butternut Squash Soup from Bourbon and Honey
Brothy Mushroom Soup with Greens from Eating Clean Recipes