This curry potato and mushroom soup recipe combines baby bella mushrooms & red potatoes with curry seasonings for a thick and hearty curry soup!

Curry Mushroom and Potato Soup

Meatless Monday brings another delicious vegetarian recipe to the blog!

Curry Potato Soup

This thick Vegetable Curry Soup is easy to make and rich in flavor!

Curry Potato and Mushroom Soup Ingredients

Curry Potato and Mushroom Soup Ingredients

  • 2 tbsp olive oil (divided)
  • 1/2 red onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 lb red potatoes (cubed)
  • 8 oz baby bella mushrooms (sliced)
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato (pureed)
  • 1 cup coconut milk
  • 1/4 cup green onions (diced – garnish)

Curry Potato and Mushroom Soup Instructions

Heat 1 tablespoon olive oil in a large pot, add the bell pepper and onion. Cook for 4-5 minutes, add the garlic.  Cook for 1 minute then add the potatoes and additional tablespoon olive oil.

Red Potato Curry Soup

Add the mushrooms.

Mushroom Potato Soup

Blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.

Mushroom Potato Curry Soup

Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.

Next, puree the soup with an immersion blender.

Thick Curry Potato Soup

Top with diced green onions and serve with roti bread for dipping.

Curried Mushroom Potato Soup

This soup is thick, warm and hearty. Perfect for a rainy day or cozy Sunday at home!

Mushroom Potato Curry Soup

In addition to being vegetarian, this soup is also gluten free!

Vegetarian Curry Soup

Curry Potato Soup
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Curry Potato and Mushroom Soup

This curry potato and mushroom soup recipe combines baby bella mushrooms & red potatoes with curry seasonings for a thick and hearty curry soup!

Ingredients

  • 2 tbsp olive oil, divided
  • 1/2 cup red onion, diced
  • 1/2 cup red bell pepper, diced
  • 5 cloves garlic, minced
  • 1 lb red potatoes, cubed
  • 8 oz baby bella mushrooms, sliced
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato, pureed
  • 1 cup coconut milk
  • 1/4 cup green onions, diced – garnish

Instructions

  • Heat 1 tablespoon olive oil in a large pot, add the bell pepper and onion.
  • Cook for 4-5 minutes, then add the garlic.
  • Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
  • Then add the mushrooms.
  • Blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
  • Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
  • Puree the soup with an immersion blender or transfer to a blender or food processor to puree.
  • Serve topped with diced green onions.

Nutrition Facts

Serving 4gCalories 344kcal (17%)Carbohydrates 37g (12%)Protein 7g (14%)Fat 21g (32%)Saturated Fat 12g (60%)Sodium 50mg (2%)Potassium 1316mg (38%)Fiber 8g (32%)Sugar 5g (6%)Vitamin A 1395mg (28%)Vitamin C 44.7mg (54%)Calcium 126mg (13%)Iron 8.2mg (46%)
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