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4.80 from 10 votes

Vegan Curry Summer Vegetable Soup

Simple and delicious summer vegetable soup flavored with red curry.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Servings: 4
Calories: 377kcal
Author: Lauren Hartmann

Ingredients

  • 3 Tablespoons Coconut oil
  • 2 Shallots, chopped
  • 6 Cloves Garlic, chopped
  • 1 teaspoon Ginger, grated
  • 12 Ounces Baby potatoes, halved if they are large
  • 1 Tablespoon Thai red curry paste, vegan
  • 4 Cups Vegetable broth
  • 1 Can(15oz.) Coconut cream or full fat coconut milk
  • 1 Tablespoon Agave syrup
  • 2 teaspoons Soy sauce or gluten free Tamari
  • 1 Yellow squash, sliced
  • 1 Zucchini, sliced
  • 6 Ounces Vermicelli, soaked according to package directions
  • Salt and Pepper to taste
  • Fried garlic(optional)*

Instructions

  • Heat the oil in a large soup pot on medium high.
  • Add the shallots, garlic and ginger. Sauté, reducing heat as needed until the shallots are translucent, about 2-3 minutes.
  • Add the baby potatoes, season with a pinch of salt and sauté for about 5 minutes to begin to cook them.
  • Then add the curry paste and stir to combine, simmer for 1-2 minutes.
  • Pour the vegetable broth into the pot and stir to combine everything. Bring to a simmer, reduce heat to medium low and simmer the potatoes for 10-15 minutes or until the potatoes are tender.
  • Add the coconut milk, agave and soy sauce. Stir to combine. Bring back to a simmer.
  • Then, add the squash and zucchini. Simmer for just another 1-3 minutes to cook the squash and zucchini, but you still want it to be crisp.
  • Taste and adjust seasonings, adding salt and pepper if needed.
  • Serve by adding the soaked vermicelli to bowls, then adding the soup on top and stirring around. Then put fried garlic on top if desired. Serve immediately.

Notes

*To make fried garlic, slice 10-12 cloves thin and fry for 15-30 seconds in hot oil until golden brown. 

Nutrition

Calories: 377kcal | Carbohydrates: 65g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1198mg | Potassium: 696mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1290IU | Vitamin C: 37mg | Calcium: 52mg | Iron: 2mg