Easy Bahamian Curry Cream Soup

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

• 1 small bag of frozen/fresh broccoli
• 1 cup of frozen/fresh mushrooms
• 1 cup of frozen/string beans
• 1 cup fresh sweet potato chucks
• 1 cup vegetable broth
• 2 cans of coconut milk
• 1 tablespoon of vegan butter
• 1/2 vegetable bouillon
• 1 tablespoon of curry
• 1 teaspoon of old bay
• 1 teaspoon of onion powder
• 1/2 fresh squeezed lemon (optional)

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.