If you’re looking for a new flavorful and healthy vegan meal, check out this recipe for Easy Bahamian Curry Cream Soup by Monica Coleman. Monica is a vegan chef and the owner of Mov’s Vegan Kitchen.
INGREDIENTS
INSTRUCTIONS FOR EASY BAHAMIAN CURRY CREAM SOUP
Step 1
Wash, peel and cut your sweet potato into small chunks to your liking. Steam or broil them until they are semi tender. Drain the water off, if you boiled them. Place sweet potato chunks to the side.
Step 2
Pour your vegetable broth in the pot, and add your vegan butter and veggie bouillon cubes. Place this on low heat.
Step 3
Add your washed broccoli, mushrooms, and string beans to the pot with the vegetable broth. Let this simmer until the veggies are semi-tender. Place on medium heat
Step 4.
Add your sweet potatoes and the coconut milk, along with your curry, old bay and onion powder. Stir well and let simmer for 10 minutes. Then serve in your favorite soup bowl. Enjoy!
This article was originally posted on June 13, 2019.
Monica Monet Coleman is a certified Vegan Lifestyle Coach, entrepreneur, and culinary creative with deep Southern roots in Philadelphia, Mississippi. Inspired by a lifelong love of music, culture, and community, she later settled in Jacksonville, Florida, where a personal health journey led her to adopt a vegan lifestyle more than 11 years ago.
In 2018, Monica earned her Vegan Lifestyle Coach certification through Main Street Vegan Academy and went on to open a vegan café in Jacksonville’s historic Springfield neighborhood. She has cooked for artists including Anthony Hamilton, Lyfe Jennings, and The Isley Brothers and is currently preparing to release her first cookbook and open a new café.
