Creamy Vegan Fall Vegetable Curry Soup
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.
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Servings: 2
Calories: 170kcal
Ingredients
- 1 cup pumpkin mashed or pureed
- 1 cup baby carrots or chopped carrots
- ¼ cup roghly chopped onions
- 1 cup diced tomatoes
- 1 serrano pepper
- 1 garlic clove (finely chopped)
- 2 tablespoon Red curry paste (Thai, vegan)
- 1 cup coconut milk (I used light)
- ¼ cup nutritional yeast (Optional)
- 10 pieces cashew nuts
- Salt to taste
- Cilantro and chopped nuts to garnish
Instructions
Prep the Veggies:
- Cut the veggies and keep ready.
- I have taken whole baby carrots, diced tomatoes, chopped onions(either red or white), chopped garlic and Serrano pepper.
- I didn’t have a fresh pumpkin. That’s why I used 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 teaspoon of any oil of your choice and sauté the veggies for a few minutes.
- Add cashews and pumpkin puree.
- Cover and cook for a few minutes.
- As the tomatoes start to lose water, add 2 tablespoon of red curry paste and a cup of water or veggie broth.
- Simmer for 5-7 minutes.
Step-3: Add coconut milk:
- To the simmering vegetables in broth, add a cup of coconut milk.
- Stir well, add salt and ¼ cup of nutritional yeast.
- 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.
- 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:
- Add chopped cilantro and roasted peanuts on top.
- Serve the soup warm.
Instant Pot Method:
- Set the instant pot to the saute mode. Add oil and wait for a minute till the oil is warm enough.
- Now add all the veggies, except the pumpkin puree, and stir well.
- After two to three minutes, as onions become translucent and carrots brown a bit, add tomatoes, cashew and pumpkin puree.
- Add 2 tablespoon of the red curry paste, salt and pepper, and water or broth.
- Select the instant pot soup mode and add 10-minutes of cooking time.
- After the beep, wait for NPR and open the lid.
- Add coconut milk and puree the soup with a hand or immersion blender.
- Bring the soup to a boil in the saute mode and adjust the consistency. (Add more water if needed and adjust salt and pepper)
- Serve warm with roasted peanuts and cilantro.
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.
Nutrition
Calories: 170kcal