Vegan - Curried Cream of Vegetable Soup Recipe
This aromatic curry vegetable soup is loaded with vegetables, spices and coconut cream. It is perfect for a cold winters night. Serve with nice crispy bread. I used Masala curry, you can use any curry to your taste.
Servings 4 peopl
- 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
Heat oil in a heavy based saucepan.
Add the curry and the spices.
Cook for 1 minute, add the onions, potatoes, carrots garlic and courgettes.
Stir to coat thoroughly with the oil and spices.
Cook for 5 minutes.
Add the water and simmer for 20 minutes or till vegetables are tender.
Add the beans and gently heat through.
Remove from heat and add the coconut cream.
Sprinkle parsley over the top and serve.