Curry Mushroom Soup

This vegan creamy of mushroom soup recipe has the enticing texture of fresh mushrooms and a layer of flavor from a touch of curry.

A couple of years ago, I made Creamy Zucchini & Coconut Milk Soup and Creamy Asparagus Soup with Lemon & Thyme, and11989645255_10b12b56b6_b learned that light coconut milk adds fantastic texture without a lot of extra fat. And it’s vegan, to boot.

Vegan Cream of Curry Mushroom Soup Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups


  • 1 tsp canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 16 oz. crimini mushrooms, thinly sliced
  • 1 stalk celery, diced
  • 1 tbsp minced ginger
  • 1 tsp curry powder
  • 2 tbsp cornstarch
  • 5 1/4 cups vegetable broth
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1/3 cup lite coconut milk


  1. Heat the canola oil in a large saucepan set over medium heat.
  2. Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender.
  3. Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute.
  4. Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
  5. Let the soup cool for 10 minutes, then transfer half of the mixture to a blender. Puree until smooth, then pour the mixture back into the saucepan with the remaining soup.
  6. Stir in the coconut milk and heat for 5 minutes. Serve.

From the kitchen of Cookin Canuck.


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