COCONUT SOUP VEGAN RECIPES

VEGAN COCONUT LENTIL SOUP RECIPE | BON APPÉTIT

Vegan Coconut Lentil Soup Recipe | Bon Appétit image

This flavorful, hearty, and warming meal come together quickly, and is made up almost exclusively of pantry staples. What's not to like?

Provided by Claire Saffitz

Yield Makes about 8 cups

Number Of Ingredients 13

Ingredients

1 large onion
6 garlic cloves
1 3-inch piece ginger
2 tablespoons virgin coconut oil
5 teaspoons curry powder
½ teaspoon cayenne pepper
1 13.5-ounce can unsweetened coconut milk
1 cup split red lentils
½ cup unsweetened shredded coconut
2 teaspoons kosher salt, plus more
1 10-ounce box frozen spinach, thawed
1 15-ounce can crushed tomatoes
Plain non-dairy or whole-milk yogurt (for serving; optional)

Steps:

Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3" piece ginger with a small spoon, then finely chop.
Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water.
Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes.
Meanwhile, remove 10 oz. thawed frozen spinach from packaging and squeeze between your hands over sink to remove excess water. Transfer to cutting board and coarsely chop.
Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt. ? Frozen spinach: A shortcut we can totally get behind.
Ladle soup into bowls. Top with yogurt, if desired.

(VEGAN) COCONUT CURRY SOUP RECIPE - FOOD.COM

(Vegan) Coconut Curry Soup Recipe - Food.com image

From Alpha Bits' cafe located in Mapleton, Oregon. This soup reminded me of a simplified version of Thai yellow curry. I played with some of the ingredients, added a couple things and cleaned up the directions. You can use any kind of mushroom-for us it's usually cremini or oyster mushrooms. However for this soup recipe we tried Oregon harvested 'hedgehog' mushrooms. Fast and easy to make! Note: [some] types of curry paste contain ghee (butter). Yield with original recipes says this serves four but I think it's closer to two servings-perhaps three servings at most. And in conclusion-after preparing this soup I decided next time to add a protein: 1 cup firm tofu cut up into small cubes and sauteed with the carrots, onions, etc. For the carnivores, add 1 cup cooked chicken, cubed when you add the green beans and asparagus. I did however add a scoop of hot cooked white jasmine rice to the soup just before serving.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 cups, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 carrots, sliced into 1/4-inch coins
1 medium-large yellow onion, diced small
1 -2 teaspoon curry powder (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired) or 2 -4 tablespoons curry paste, to taste (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired)
oil, for sauteeing
1 cup fresh green beans and 1 cup asparagus (I added one cup fresh green beans and one cup asparagus cut up into 1-inch slices)
1 1/2 cups mushrooms, sliced (read intro)
2 teaspoons lemongrass puree, to taste
7 ounces unsweetened coconut milk (add more coconut milk or vegetable broth to desired thickness)
8 ounces vegetable broth (or more)
fresh cilantro, for garnish
salt, to taste
cracked black pepper

Steps:

In a large pot, sautè carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
Stir in the green beans, asparagus and mushrooms; sautè another few minutes or until the mushrooms are slightly softened.
Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately.
Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
*Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook.

Nutrition Facts : Calories 277.1, FatContent 21.9, SaturatedFatContent 18.9, CholesterolContent 0, SodiumContent 72.9, CarbohydrateContent 19.8, FiberContent 5.3, SugarContent 7.5, ProteinContent 7.1

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