Curry-Spiced Mushroom Potato Soup
This Curry-Spiced Mushroom Potato Soup takes mushroom potato soup to a whole new level. It's amazingly delicious, nutritious, easy on the waistline, and satisfying. This delicious soup is vegan, gluten-free, nut-free, soy-free, and low-fat.
Servings: 4
Calories: 204kcal
Equipment
Ingredients
- 1 large onion chopped
- 1 medium carrot chopped
- 4 cups chopped mushrooms any works, but I used cremini
- 3 cups chopped Yukon gold potatoes about 3 to 4 medium-sized potatoes
- 1 Tbsp yellow curry powder
- ¼ tsp black pepper
- 1 Tbsp Simple Homemade Date Syrup
- 1 ½ Tbsp Dijon mustard
- 1 Tbsp coconut aminos
- 4 cups low sodium vegetable broth
Instructions
- Heat a large pot over medium heat. Add chopped onion and dry sauté for 3 to 4 minutes until slightly browned.
- Add chopped mushrooms, stir, and continue to cook for another 3 to 4 minutes. It may seem like a lot of mushrooms, but they'll cook down.
- Stir in chopped potatoes and carrots and continue to cook for another 3 to 4 minutes.
- Add the remaining spices and seasonings. Stir well to incorporate and cook for 1 to 2 minutes. The fragrance should be amazing!
- Pour in the low sodium vegetable broth and stir it to combine it with the spices, veggies, and mushrooms.
- Turn the heat up to medium-high to bring to a gentle boil. Then reduce heat to low and simmer, put the lid on and cook for 18 to 20 minutes or until potatoes and carrots are fork-tender.
- This next step is optional, but recommended for a creamier soup. "Fish" out approximately one cup of potatoes, carrots, onions, and broth combined, but not the mushrooms. Add it to a blender with a fill cap to allow the heat to escape. Loosen the lid if your blender doesn't have a fill cap to remove. Cover the lid with a kitchen towel so the heat can still escape but won't splatter the mixture all over your kitchen like some of us have done before. 🙋♀️ Then puree the mixture for about 10 seconds. Return the pureed mixture to the pot, stir well. (See Note 1 below)
- Garnish your soup with fresh chopped herbs like parsley or cilantro and enjoy! If you have any leftovers, refrigerate in an air-tight container for up to 4 days.
Notes
- Blending Step: I do not recommend using a mini bullet blender for this step unless the soup is cooled, because the heat will create too much pressure in the container. Instead, use a blender with a vented lid.
- Add Leafy Greens: For a nutrient boost, add a handful of chopped baby spinach, kale, or Swiss chard.
- Leftovers/Meal Prep: Leftovers store well in a covered container in the refrigerator for up to four days. This is also a great meal prep recipe because it's freezer-friendly too! Store in a freezer-safe container for up to four months. Thaw frozen soup in the refrigerator, and add it to a pot to warm up on the stove.
Nutrition
Calories: 204kcal | Carbohydrates: 45g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 174mg | Potassium: 1212mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2572IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 2mg
