Creamy Curry and Veggie Soup

Shanthi Appelo
Shanthi Appelo

| 1 min read

This flavorful creamy curry and veggie soup packs in a healthy dose of nutrients from onions, garlic, mushrooms and tomatoes. The curry paste is lightly sauteed to bring out the variety of flavors, then combined with creamy coconut milk.

Total Time:

45 minutes

Prep Time:

15 minutes

Cooking Difficulty:


Serving Amount
  • 2 Tbsp. olive oil

  • 12 white onion, finely chopped

  • 2 garlic cloves, minced

  • 1 4 oz. jar, red curry paste

  • 8 oz. fresh white mushrooms, sliced

  • 2 13.5 oz. cans light coconut milk

  • 1 Tbsp. brown sugar

  • 1 lime, juiced

  • 1 cup cherry tomatoes, halved

  • salt to taste

  • Step 1

    In a large pan over medium low heat, add olive oil. Once oil is warm, add onion and garlic and sauté until fragrant.

  • Step 2

    Turn the temperature up to medium, add curry paste and allow it to sauté for about 5 minutes with the garlic and onions. Add mushrooms and sauté until lightly softened. Add coconut milk and brown sugar and stir. Allow to simmer for about 10 minutes, then add cherry tomatoes and cook for another 5 minutes. Add lime and salt to taste. Stir.

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