Tag Archives: gluten free soup

Black Bean Quinoa Taco Soup

Quinoa and black beans are combined with delicious spices to make the perfect protein packed, gluten free and vegan quinoa taco soup recipe!

Quinoa Taco Soup

I couldn’t think of a more perfect recipe to share on Meatless Monday than this Black Bean Quinoa Taco Soup! This soup is not only vegetarian, it’s also vegan. And most importantly, it’s so delicious!

Read the full post here!

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!

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!

Course Main Course, Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 344 kcal
Author Whitney Bond

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

  1. Heat 1 tablespoon olive oil in a large pot, add the bell pepper and onion.

  2. Cook for 4-5 minutes, then add the garlic.
  3. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
  4. Then add the mushrooms.
  5. 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.

  6. Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
  7. Puree the soup with an immersion blender or transfer to a blender or food processor to puree.

  8. Serve topped with diced green onions.