Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This hearty vegan soup is excellent poured over some basmati rice! Feel free to add extra veggies such as carrots, cauliflower, or peas.

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Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a soup pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add celery and garlic; cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.

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  • Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.

Nutrition Facts

465 calories; protein 11g; carbohydrates 52.9g; fat 25.1g; sodium 543.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/14/2021
I enjoyed making this recipe with a few adjustments because I didn't have all the ingredients but it still came out very tasty and near to what I would enjoy at a carribean restaurant that serves vegetarian curry. Substitutes included organic black soy beans, turkey stock; garlic and herb sour cream, ground coriander! I look forward to making this recipe again with the ingredients suggested! Read More