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Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Brown Onions in the butter or vegan equivalent, in your big stockpot. Add coconut milk, garlic, curry paste, potatoes, turnips, all spices (except basil and cilantro) to browning onions. Steps cook Vegetarian (Vegan) Garden Vegetable and Curry Soup. Chop all veggies to the desired size.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

1. Prepare Vegetables
2. Take 12 oz Carrots, shredded or diced
3. Take 1 head small, Napa cabbage (or see the optional ingredients below. I use Napa for the crunch, but Kale adds special flavor. Spinach is good too)
4. Make ready 5 stick Celery
5. Take 2 small, Turnip
6. Prepare 2 head Broccoli, trimmed of stems
7. Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Prepare 3 small, Onion
9. Make ready 3 Leeks, trimmed of most of the green
10. Prepare 1 bunch Cilantro (one)
11. Get 2 medium, Potatoes
12. Make ready 1 can corn, sweet, gold, drained
13. Make ready 1 bunch basil (two)
14. Make ready 6 oz Mushrooms, Shiitake
15. Make ready 6 oz Mushrooms, baby Bella
16. Get 10 clove Garlic, peeled, smashed
17. Take Base
18. Take 6 oz curry paste (to taste, whatever color you want)
19. Prepare 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Make ready 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
21. Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
22. Prepare Cookware
23. Take 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Get Spices
25. Make ready 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Take 2 tsp Coriander (as needed really, to taste)
28. Get 2 tsp ground cumin (again, as needed, to taste)
29. Take 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Get 1 tsp white pepper
31. Take 1 tsp cracked, Red Pepper
32. Get Starch
33. Make ready 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Make ready Optional
35. Take 5 cup Kale, chopped
36. Make ready 5 cup Spinach

Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. Celebrate fall & winter produce with these nourishing soups! That is, until we met this creamy curry soup. It's rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms, and eggplant, and fragrant spices like ginger and garam masala.

Steps to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

1. Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium.
2. Brown Onions in the butter or vegan equivalent, in your big stockpot.
3. Add coconut milk, garlic, curry paste, potatoes, turnips, all spices (except basil and cilantro) to browning onions. Bring to low boil over medium+ heat. 30 minutes. Stir often, don't burn.
4. I use this time to prepare my starch. Egg Noodles are good, soba and / or rice noodles are wonderful too. What do YOU feel like tonight? Rice? Orzo?
5. Add carrots, celery, leeks, stock or broth (stock to taste - its here you decide how soupy you want your meal to be). Boil for 15 minutes more. Stir occasionally.
6. Add corn, tomatoes, napa cabbage (or optional kale, spinach wait until the next step), any additional salt spices, coconut milk, or broth, and boil for 15 more minutes. Stir occasionally.
7. Bring mixture to just below boil. Add spinach, one half bunch of cilantro, if you're using it. Add your mushrooms, broccoli, and basil. Cook until broccoli and mushrooms are soft. Don't stir too much.
8. Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil.

That is, until we met this creamy curry soup. It's rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms, and eggplant, and fragrant spices like ginger and garam masala. Hearty vegetable coconut curry soup with aromatic curry coconut milk broth. Make it using your favorite vegetables and/or add in some animal protein to change it up over and over! If I were a soup, I'd like to believe I'd be this one.

So that’s going to wrap this up with this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!