Tag Archives: plant based

Red Curry Vegetable Soup Recipe (vegan)

Red Curry Vegetable Soup
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
Lime wedges

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.

Red Curry Vegan Soup
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

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Easy Vegan Lentil Soup Recipe

Vegetarian Lentil SoupHomemade soup is healthy, comforting and delicious. It’s also a money-saving recipe because there is no better way to clean out the produce drawer. I feel infinite sadness when veggies get wasted. Soup is the cure all! Healthy Lentil Soup

My latest improvised vegetarian soup recipe used some sweet potatoes that were starting to look craggy and lentils that had been hanging out in the pantry. This was my second try with the recipe, and I think I got it right. The first try was a slow cooker version of the soup. It was an absolute fail! I might test in the slow cooker again, but the first try was so bad I decided to make the soup on the stovetop with my beloved Le Creuset Dutch oven. I guess I’m a better cook with expensive French cookware : )Easy Lentil Soup

The main lesson I learned that miserable first time I made this soup is that I should have soaked the lentils. Although you don’t technically need to soak lentils before cooking, I find that they cook much faster and more evenly when the lentils are soaked. Take my advice and treat the lentils like beans- soak them overnight. That way the lentils and sweet potatoes will be done at the same time. The final tip is to add the tomatoes at the end of cooking. If you add the tomatoes too soon, the acid can prevent the lentils from becoming tender. This concludes my soup knowledge gained by creating soup disasters…for today.

Easy Vegan Lentil Soup Recipe with Sweet Potatoes
1 cup French green lentils
2 tablespoons olive oil
1 medium onion, chopped
1 serrano or jalapeno chile pepper, seeded and chopped
2 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes, peeled and cut into chunks
2 teaspoons kosher salt or fine sea salt
3 teaspoons smoked paprika or bittersweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen)
1 tablespoon tamari (gluten free soy sauce)

Rinse and drain lentils. Place lentils in a large bowl; cover with cold water. Soak lentils 8 hours or overnight. Drain and rinse soaked lentils; set aside.Soaked Lentils

Heat oil in a large Dutch oven over medium heat. Add onion and serrano pepper; cook and stir 4 to 5 minutes until softened. Add garlic; cook and stir 30 seconds until fragrant. Add water, soaked lentils, sweet potatoes, salt, paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes until lentils and sweet potatoes are tender.

Add tomatoes; simmer, uncovered, 5 minutes more. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 8 cups

Vegan Lentil Soup

More ways to get souped:
Vegan Winter Vegetable Soup
Vegan Pumpkin Soup
Vegetarian Lentil Soup with Rainbow Chard from Eating Clean Recipes
French Green Lentil and Vegetable Soup from Edible Sound Bites
Lentil and Quinoa Soup from Green Valley Kitchen
Vegetarian Mushroom Soup with Greens from Eating Clean Recipes