Mushroom Curry Soup



  1. In a large pot over medium-heat, heat oil. Once hot, add Coconut Thai BlendaBella, ginger powder, red curry paste, turmeric and cornstarch. Stir to combine and cook for 1-2 minutes.
  2. Add in coconut milk and vegetable broth.
  3. Cook until thickened a bit, approximately 15 minutes, over medium heat.
  4. Add potatoes and cook for 10-15 minutes, until tender. Add peppers and cook until tender, approximately 5 minutes.
  5. Serve immediately with fresh cilantro.
  • Time: 1 hr 20 mins Servings: 6-8
Dinner for 2, Gluten Free, Lunch, Side dish, Soup/Salad, Thai, Vegetarian,

Recipe by Blendabella

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