Today I have a treat for you. Not a treat filled with sugar, spice, and butter, but a treat packed with meatless protein in a creamy savory curry soup. Creamy Vegan Curry Bean Soup is so hearty and filled with flavor you will have everyone asking for the recipe.
The Baking Fairy is hosting a #Veganuary event today to showcase a plethora of delicious vegan recipes. Check out these amazing offerings everyone is sharing today!Vegan Recipes for #Veganuary
- Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
- Baba Ganoush by Lemon Blossoms
- Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
- Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
- Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
- Instant Pot Chipotle Sofritas by Herbivore Cucina
- Moroccan Eggplant with Chermoula by Caroline’s Cooking
- Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
- Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
- Vegan Artichoke Hummus by A Day In The Life On The Farm
- Vegan Baked Oats and Vegetable Bites by Cook With Renu
- Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
- Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
- Veg Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat
- Vegan Cookie Dough Energy Balls by Veggie Lexi
- Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
- Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
- Vegan Khoresh Bademjan by Palatable Pastime
- Vegan Mushroom Stroganoff with Tofu by Simple and Savory
- Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
- Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegan Vanilla Chai Oatmeal by Fairyburger
- 1 tablespoon olive oil or coconut oil
- 1 medium bell pepper, diced
- 1 small white onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- ½ cup sliced fresh white mushrooms
- 30 oz canned great norther beans, rinsed
- 32 oz canned pinto beans, rinsed
- 14.5 oz canned petite diced tomatoes, drianed
- 5 cup vegetable stock
- 13.66 oz unsweetened coconut milk
- 2 tablespoon Thai red curry paste
- 1 teaspoon sugar
- 1 teaspoon salt
- Heat a soup kettle over medium heat and add oil. Add onion, pepper, and celery. Saute till veggies start to soften.
- Add mushrooms and garlic. Allow mushrooms to slightly soften.
- Add beans, tomatoes, and stock and stir. Add coconut milk, curry paste, sugar, and salt. Stir.
- Allow soup to lightly simmer for 15 minutes. Serve.
Truth be told, I am not very familiar with vegan cooking, and when I saw this challenge I knew it was a great opportunity to step outside of my comfort zone and create a delicious recipe! I was also really excited to see all of the delicious offerings from everyone participating in the event!
This recipe was one delicious success if I do say so myself!
I filled this soup with pinto beans and white beans, fresh mushrooms, tomatoes, celery, onion, peppers, Thai red curry, and creamy coconut milk. This soup comes together in under 30 minutes, and is a perfect protein packed weeknight soup. I shared this soup with my parents, who are not vegan, and they could no get enough of this delicious hearty soup, and loved that it was meatless!
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For those of you who are not coconut fans, and aren't sold on the coconut milk- fear not! The flavor is very subtle, but the coconut milk gives the soup a nice creamy base without using dairy to give a rich creamy consistency. Also, a note on the Thai red chili paste. This amount gives a very light spice, and if you prefer a spicy soup you can certainly add more, but I recommend adding slowly because the heat can sneak up on you- but maybe that's a good thing for some of us!
2019 is going well in our house. We finally took down out Christmas tree yesterday, and when you have two little kids you know that getting anything done that takes longer than 15 minutes is a win. I am also gearing up for my student teaching to start next week. I am both nervous and very excited, but mainly excited to be at the end (well, all most the end) of this education adventure. We are also getting ready for our trip to Disney World in the beginning of February. I am especially excited to ride my favorite ride- The Haunted Mansion.
Any fun Disney World tips and tricks to share???
Warm up with these tasty soups: