Tag Archives: vegetable soup

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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Slow Cooker Vegetable Soup Recipe (vegetarian)

Slow Cooker Vegetable SoupHere’s an easy slow cooker vegetable soup made with chickpeas, tomato, sweet pepper and new potatoes. Fresh baby spinach is stirred in right before serving to add extra nutrition.

Slow Cooker Vegetarian Soup
Slow Cooker Vegetable Soup Recipe (vegetarian)
1/2 cup chopped onion
1 medium green or red bell pepper, chopped
2 cloves garlic, finely chopped
12 ounces small white new potatoes, halved or quartered into bite-size chunks
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14.5 ounces) diced tomatoes or fire-roasted diced tomatoes
4 cups vegetable broth (homemade or purchased)
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon kosher salt or fine sea salt
1/2 teaspoon ground cumin
1 tablespoon tamari (gluten free soy sauce)
1 package (5 ounces) fresh baby spinach leaves

In a 4-quart slow cooker, combine onion, bell pepper, garlic, potatoes, chickpeas, tomatoes, broth, smoked paprika, coriander, salt and cumin. Cover and cook on HIGH heat setting for 4 to 5 hours until potatoes are tender.

Turn off the heat. Stir in tamari. Taste and adjust salt and seasonings, if needed. Stir in spinach.

Makes about 8 cups soup

Tip: The sodium level of vegetable broth varies greatly among purchased products and homemade versions. I suggest adding a conservative amount of salt to the soup at the start, and add more, if needed, after cooking.Crock-Pot Vegetable SoupMore vegetarian slow cooker recipes:
Slow Cooker Vegetarian Chili with Butternut Squash
Slow Cooker Vegan Chili with Quinoa
Slow Cooker Sweet Potato Curry with Chickpeas from Bourbon and Honey

Easy Vegan and Vegetarian Soup Recipes

No matter the season, it’s always a good time for soup. Making homemade soup has benefits like clearing out the fridge (I’m looking at you, produce drawer!). Plus the big batch nature of soup recipes means healthy leftovers for a totable lunch or easy dinner.

I’ve developed many vegan and vegetarian soup recipes over the years, so I’m posting a collection with some of my favorites. The soup recipes are from this site–Kingfield Kitchen–plus recipes from my original food blog–Eating Clean Recipes. I hope you enjoy them.Vegetarian Lentil SoupEasy Vegan Lentil Soup– French green lentils with sweet potatoes, fire-roasted tomatoes and smoked paprika

Winter Vegetable SoupVegan Winter Vegetable Soup– hearty root vegetable and mushroom soup seasoned with garam masala, cumin and turmeric

Vegan Pumpkin SoupVegan Fresh Pumpkin Soup– velvety pumpkin soup with the flavors of apple, ras el Hanout Moroccan seasoning and coconut milk

Vegetarian Mushroom SoupVegetarian Mushroom Soup with Greens– brothy mushroom soup with sweet potatoes and greens (from Eating Clean Recipes)

Vegan Roasted Carrot Soup Vegetarian Roasted Carrot Soup-sweet and flavorful roasted carrot soup with coconut milk (from Eating Clean Recipes)

Healthy Vegetable SoupHearty Fresh Vegetable Soup– homemade vegetable stock and tons of fresh veggies make this the ultimate vegetable soup (from Eating Clean Recipes)

Vegetarian Yellow Split Pea SoupVegetarian Yellow Split Pea Soup– yellow split pea soup with sweet pepper, tomato and spinach (from Eating Clean Recipes)

Vegetarian Lentil Soup with GreensVegetarian Lentil Soup with Rainbow Chard-simple lentil soup with rainbow chard, mushrooms and tomato (from Eating Clean Recipes)

Red Lentil Soup with KaleRed Lentil Soup with Sweet Potatoes and Kale
– spiced red lentils simmered with kale and sweet potatoes (from Eating Clean Recipes)

Red Pepper and Yellow Split Pea SoupVegetarian Red Pepper and Yellow Split Pea Soup– yellow split pea soup blended with red sweet pepper and coconut milk (from Eating Clean Recipes)

Go on, make soup!
-Jen

Vegan Winter Vegetable Soup Recipe

Vegetarian Root Vegetable SoupThe best winter soups are healthy and hearty and warming like this vegan vegetable soup. It’s packed with veggies like sweet potatoes, parsnips, carrots and mushrooms. Plus, the addition of spices like garam masala, turmeric and cayenne warms you down to your toes. Go on and cozy up with a bowl.

Vegan Winter Vegetable Soup Recipe
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 package (8- to 10-ounces) crimini mushrooms, sliced
3 big cloves garlic, finely chopped
4 cups water
2 medium sweet potatoes, peeled and cut into 3/4-inch chunks
1/2 pound parsnips, peeled and coarsely chopped
1/2 pound carrots, peeled and coarsely chopped
1 can (14.5 ounces) diced tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Dash cayenne pepper
1 tablespoon tamari
Fresh cilantro or Italian flat-leaf parsley leaves

In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes to soften, stirring occasionally. Add mushrooms; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant.

Add water, sweet potatoes, parsnips, carrots, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Top individual servings with fresh cilantro or parsley.

Makes about 8 cups soup

Winter Vegetable SoupMore vegan soup recipes:
Vegan Pumpkin Soup
Vegan Mushroom Soup with Greens from Eating Clean Recipes