Curried Mushroom Soup
Indulge in the warm, velvety comfort of Curried Mushroom Soup, a flavorful blend of earthy mushrooms, aromatic spices, and rich coconut milk. This recipe transforms simple ingredients like white mushrooms, curry powder, and fresh ginger into a luxurious dish that's both satisfying and nourishing. With a quick prep time of just 10 minutes and a one-pot cooking method, it’s perfect for weeknight dinners or an elegant starter for entertaining. The creamy texture, achieved by blending the soup, is beautifully complemented by a garnish of fresh cilantro and a zesty squeeze of lime. Naturally vegan and packed with bold, customizable flavors, this soup offers a hearty yet light choice for lovers of globally inspired cuisine. Whether you’re craving something cozy or looking to explore unique spice combinations, this Curried Mushroom Soup is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 16 ounces white mushrooms, sliced
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 fresh lime, cut into wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté for 4-5 minutes until softened and translucent.
Stir in the garlic and ginger and cook for 1 minute, until fragrant.
Add the curry powder, ground cumin, and ground coriander. Stir well and cook for 1-2 minutes to toast the spices.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and have released most of their liquid.
Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or carefully blend it in batches in a countertop blender.
Return the soup to the pot (if using a countertop blender) and stir in the coconut milk. Cook for another 5 minutes over low heat to warm through.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with chopped fresh cilantro.
Serve with lime wedges on the side for a bright, zesty finish, if desired.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
