Vegan Curried Cream of Vegetable Soup Recipe
Creamy, fragrant, and loaded with wholesome vegetables and beans, this Vegan Curried Cream of Vegetable Soup is comfort in a bowl. Perfect for a hearty lunch or a warming dinner on chilly days.
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Ingredients
3 tbsp Oil
1 tbsp Curry Powder
Pinch of Ground Turmeric
Pinch of Cinnamon
Pinch of Ginger
Pinch of Nutmeg
1 tin Red Kidney Beans
1 tin Cannellini Beans
2 Onion chopped
2 Potatoes chopped
2 Carrots chopped
2 Cloves Garlic chopped
2 Courgettes
4 cups Water
2/3 cup Coconut Cream
Instructions
- Heat 3 tbsp oil in a heavy-based saucepan over medium heat.
- Add 1 tbsp curry powder, a pinch of ground turmeric, a pinch of cinnamon, a pinch of ginger, and a pinch of nutmeg. Cook for 1 minute until fragrant.
- Add 2 chopped onions, 2 chopped potatoes, 2 chopped carrots, 2 chopped cloves of garlic, and 2 chopped courgettes. Stir to coat thoroughly with the oil and spices.
- Cook for 5 minutes, stirring occasionally.
- Add 4 cups water and simmer for 20 minutes or until the vegetables are tender.
- Add 1 tin red kidney beans and 1 tin cannellini beans, then gently heat through.
- Remove from heat and stir in 2/3 cup coconut cream.
- Sprinkle with fresh parsley before serving.
Hints & Tips
- Toast the spices – Cooking the curry powder and spices briefly in oil before adding the vegetables releases their full flavour.
- Blend for a smooth soup – Use a stick blender if you prefer a silky, creamy texture rather than chunky.
- Adjust the heat – Add extra curry powder or a pinch of chilli flakes for a spicier soup.
- Swap the beans – Use chickpeas or butter beans instead for a different flavour and texture.
- Make it ahead – This soup tastes even better the next day after the flavours have developed.
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