Vegan Thai-Impressed Crimson Curry Candy Potato Soup

Keep heat and nourished in the course of the chilly months with this easy soup recipe from the PlantYou: 140+ Ridiculously Simple, Amazingly Scrumptious, Plant-Primarily based, Oil-Free Recipes cookbook. Add your favourite shredded vegan rooster or vegan shrimp for a meatier chew.

What you want:

3 garlic cloves, minced
1 candy potato, pores and skin on, chopped
1 medium-sized yellow onion, diced
½ teaspoon floor ginger
3 tablespoons water
2 tablespoons pink curry paste
1 pink bell pepper, seeded and chopped 
1 cup canned mild coconut milk
4 cups vegetable broth
1 teaspoon maple syrup 
½ cup cremini mushrooms
½ cup frozen peas
½ cup recent cilantro, chopped, for serving
½ cup finely sliced pink onion, for serving 
Juice of ½ lime 

What you do:

  1. In a big pot over medium warmth, mix garlic, candy potato, onion, ginger, and water. Sauté for five minutes, or till candy potatoes have softened barely.
  2. Add pink curry paste and bell pepper and stir till paste turns into aromatic, 2 to three minutes.
  3. Add coconut milk, vegetable broth, maple syrup, and cremini mushrooms. Deliver to a boil and simmer over low warmth for 15 to twenty minutes, or till candy potatoes are cooked by way of.
  4. Add peas and stir till cooked by way of. Garnish with cilantro, pink onion, and lime, and serve.
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