Creamy Vegan Red Coconut Curry Soup Creamy Vegan Red Coconut Curry Soup

Creamy Vegan Red Coconut Curry Soup

A creamy coconut and Little potato-based red curry soup topped with fresh veggies and crispy tofu nuggets.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Organic Variety Pack

Organic Variety Pack

Where To Buy

Preparation

Soup: In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for two minutes.

Add vegetable broth and Creamer potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender).

Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.

Serve topped with tofu and veggies.

Tofu: Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Mix until the tofu has picked up all of the corn starch mixture.

Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.

Step 1 out of 6

Soup: In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for two minutes.

Step 2 out of 6

Add vegetable broth and Creamer potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender).

Step 3 out of 6

Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.

Step 4 out of 6

Serve topped with tofu and veggies.

Step 5 out of 6

Tofu: Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Mix until the tofu has picked up all of the corn starch mixture.

Step 6 out of 6

Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.

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