Creamy Vegan Fall Vegetable Curry Soup

As much as I love a wonderful summer, it feels so good to see fall is finally here in the northern hemisphere. Yes, the weather is changing drastically and trees in my garden have started yellowing. While the trees are shining high and golden with the autumn’s beautiful yellowish orange blanket on them, it has literally started making me feel cozy, and all I could think of is this creamy vegan fall vegetable curry soup.

Creamy Vegan Fall Vegetable Curry Soup

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The name says it all. No second guess! It’s a creamy soup with loads of vegetables, has a curry flavor and it’s creamy. I truly didn’t spend much time finding a fancy name for this soup. But I can guarantee ya’ll that this fancy soup will make you crazily fall in love with it.

Creamy Vegan Fall Vegetable Curry Soup Pinit

My love for cream is enormous; I mean it when I say it. In contrast, my better half always looks for something that doesn’t have cream or creamy flavor. Even though he loves dairy, he can’t stand something loaded with whipped or non-whipped cream. I don’t understand why! Since the time I am trying new vegan recipes and following a mostly plant-based low-carb diet, the number of my experiments on creating the right and best creamy consistency without using dairy are continually increasing. That’s why this creamy soup or the Creamy Vegan Fall Vegetable Curry Soup, and it perfectly satisfies him too.

Creamy Vegan Fall Vegetable Curry Soup Pinit

I used a generous portion of orange-y vegetables for this soup. Reason: the fall season. Something orange-y truly colligates well with this beautiful season, at least for me. After all, the season not only adds a typical soothing chill in the air, but it also brings a visible vivid change with an orange hue in the surrounds that reminds us that festivities are here.

Creamy Vegan Fall Vegetable Curry Soup Pinit

A bowl of warm soup in a chilly fall afternoon or evening is comfort food for me. This hearty soup has a generous amount of veggies, including baby carrots, pumpkin, onion, garlic and Serrano pepper/ Thai chili. Yes, this soup has pumpkin. After combined with spicy red curry paste and mellowed down by some thick coconut milk, this soup becomes a spicy-sweet and addictive curry soup. I have added nutritional yeast and cashews to this recipe, which is why the soup has a beautiful creamy and silky smooth texture.

Creamy Vegan Fall Vegetable Curry Soup

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I strongly suggest serving it with some roasted peanuts or cashew nuts, because the chopped or whole roasted nuts add another layer of texture to this soup. If you are loving the idea of enjoying this soul warming soup now or whenever you please, check the recipe now.

Recipe Creamy Vegan Pumpkin N Vegetable Curry Soup:

Step-1: Prep the Veggies:

  • Cut the veggies and keep ready.
  • I have taken whole baby carrots, diced tomatoes, chopped onions(either red or white or any variety handy), chopped garlic and Serrano pepper.

Creamy Vegan Fall Vegetable Curry Soup

  • I didn’t have fresh pumpkin. That’s why this pureed pumpkin in my recipe.
  • If using fresh pumpkin, take two cups of pumpkin chunks cut into medium sized pieces.

Step-2: Sauté:

  • Add a tsp of any oil of your choice and sauté the veggies for a few minutes.

Creamy Vegan Fall Vegetable Curry Soup

  • Add cashews and pumpkin puree.
  • Cover and cook for a few minutes.

Creamy Vegan Fall Vegetable Curry Soup

  • As the tomatoes start to lose water, add 2 tbsp of red curry paste and a cup of water or veggie broth.

Creamy Vegan Fall Vegetable Curry Soup

  • Simmer for 5-7 minutes.

Step-3: Add coconut milk:

  • To the simmering vegetables in broth, add a cup of coconut milk.

Creamy Vegan Fall Vegetable Curry Soup

  • Stir well, add salt and ¼ cup of nutritional yeast.

Creamy Vegan Fall Vegetable Curry Soup

  • Turn the heat off.
  • Allow the mixture to cool.

Step-4: Blend:

  • Take all the ingredients in a high-speed blender.
  • Blend to make a super-smooth and creamy puree.

Creamy Vegan Fall Vegetable Curry Soup

  • Pour the mixture back to the pan and adjust salt.
  • If you want a thinner consistency, add more water or coconut milk.
  • Bring the mixture to boil.

Step-4: Serve:

Creamy Vegan Fall Vegetable Curry Soup

  • Add chopped cilantro and roasted peanuts on top.
  • Serve the soup warm.

Nutrition Info:

This soup is so addictive and yum that I totally don’t hesitate to enjoy this as a meal. The recipe yields two huge bowls of soup. You can serve this with rice too. If you do so, add some fried or baked tofu to this curry and you will love the rich rice-curry meal.

Creamy Vegan Fall Vegetable Curry Soup

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Creamy Vegan Fall Vegetable Curry Soup
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Creamy Vegan Fall Vegetable Curry Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Creamy Vegan Fall Vegetable Curry Soup is super delicious, really addictive and full of flavors. It has no fancy ingredients, just veggies, curry paste and some coconut milk.

Course: Main Course
Cuisine: Thai
Servings: 2
Calories: 170 kcal
Ingredients
  • 1 cup pumpkin mashed or pureed
  • 1 cup baby carrots or chopped carrots
  • 1/4 cup roghly chopped onions
  • 1 cup diced tomatoes
  • 1 serrano pepper
  • 1 garlic clove (finely chopped)
  • 2 tbsp Red curry paste (Thai, vegan)
  • 1 cup coconut milk (I used light)
  • 1/4 cup nutritional yeast
  • 10 pieces cashew nuts
  • Salt to taste
  • Cilantro and chopped nuts to garnish
Instructions
Prep the Veggies:
  1. Cut the veggies and keep ready.

  2. I have taken whole baby carrots, diced tomatoes, chopped onions(either red or white), chopped garlic and Serrano pepper.

  3. I didn’t have fresh pumpkin. That’s why this pureed pumpkin in my recipe.

  4. If using fresh pumpkin, take two cups of pumpkin chunks. (cut into medium sized pieces.)

Step-2: Sauté:
  1. Add a tsp of any oil of your choice and sauté the veggies for a few minutes.

  2. Add cashews and pumpkin puree.

  3. Cover and cook for a few minutes.

  4. As the tomatoes start to lose water, add 2 tbsp of red curry paste and a cup of water or veggie broth.

  5. Simmer for 5-7 minutes.

Step-3: Add coconut milk:
  1. To the simmering vegetables in broth, add a cup of coconut milk.

  2. Stir well, add salt and ¼ cup of nutritional yeast.

  3. Turn the heat off.

  4. Allow the mixture to cool.

Step-4: Blend:
  1. Take all the ingredients in a high-speed blender.

  2. Blend to make a super-smooth and creamy puree.

  3. Pour the mixture back to the pan and adjust salt.

  4. If you want a thinner consistency, add more water or coconut milk.

  5. Bring the mixture to boil.

Step-4: Serve:
  1. Add chopped cilantro and roasted peanuts on top.

  2. Serve the soup warm.

Recipe Notes
  • Use full-fat coconut milk for a creamier texture.
  • Skip nutritional yeast if you want to.
  • Add more curry paste or less based on your heat preference.
  • Top with some fried or baked tofu before serving with some rice.

 

Creamy Vegan Fall Vegetable Curry Soup #vegan #healthy

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  1. Anna Johnston September 24, 2017
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