Vegan mushroom curry soup

If you're anything like me, any kind of curry dish basically instills a deep fear in the core of your being.

Don't get me wrong, I absolutely ADORE Thai food, I mean, I'd probably marry it if I could (sorry hubby!), but when it comes to making it, I feel like it's really, really intimidating.

Last week I had a super craving for soup AND Thai food. But I was lazy and didn't feel like driving the 20 minutes to pick up our food from our favorite little Thai joint. So instead, I decided to do the unthinkable - I decided to make my own curry soup.

This came out phenomenal, was super simple and was a favorite of Chubby Vegan Dads. It's super light too, not like the overly-creamy versions you might find elsewhere, so even if the temperature where you live isn't bottoming out like Ohio, you'll still enjoy it.

Even better news? All the ingredients should be available at any major grocery chain! So no need to hit up 10 different stores! Woot!

Vegan mushroom curry soup
(makes 8 servings)
6 cups vegetable broth
1 can light coconut milk
2 cups of your favorite mushroom, sliced
1.5 cups carrots, sliced (frozen carrots work great!)
1/2 cup onions, diced
2 cups potatoes, chopped into bite-size pieces
1 red pepper, sliced
1 tablespoon red curry paste (or add by teaspoons to suit your taste, I like a lot of curry!)
2 tablespoons diced up cilantro (or add a bunch more to suit your taste!)

In a large stock pot, bring vegetable broth, coconut milk and curry paste to a boil. (Make sure you do lots of stirring to completely blend in the curry paste). Reduce heat to medium-high and add in diced potatoes and carrots. Wait five minutes and add in mushrooms, red pepper, onions and cilantro. Cook on medium heat, stirring occasionally for 30 minutes. Turn off heat and serve in your favorite soup-eating bowl.

Feel free to eat with some of this awesome homemade vegan naan or nothing at all, either way it's delish!

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