Creamy Potato Curry Soup

Souper Vegan Soup Collaboration!

Creamy Potato Curry Soup Recipe:
2-3 lbs russet potatoes, peeled & diced
6-8 cloves garlic, minced
1 medium yellow onion, diced
1" fresh ginger, peeled & grated
2 TBSP curry powder
2 TBSP coconut oil
4 cups veggie broth
1 cup cashew cream

Cashew Cream: soak 1 cup raw cashews in water for at least 4 hours. Drain, add to food processor with 1 cup fresh water and blend. Strain cashews through a nut milk bag or cheesecloth.

~In a large pot, boil potatoes until tender
~In another large pot, heat coconut oil & sauté onions until they start to soften
~Add in ginger & garlic, stir continuously for a few minutes, then stir in curry powder
~Pour in veggie broth, cover & bring to a boil
~Stir in cashew cream and cooked potatoes
~Blend soup using an immersion blender
~Serve hot

Soup-er Vegan Soups Playlist:    • Vegan Soups  

EcoVeganGal: Split pea Sweet Potato Soup    • Smoky Split Pea and Sweet Potato Soup...  

AstigVegan: Filipino Rice Porridge    • How To Make Vegan Filipino Rice Porri...  

SimplyBakings: Soft Pretzel Bites    • How to Make Pretzel Bites  

The Divine Hostess: Vegetable Lentil Stew   • Lentil and Veggie Stew  

Veggietorials: Red Lentil Coconut Curry    • Видео  

Vegan Cooking With Love: Carrot Ginger Soup

Brown Vegan: Lentil Soup w/ Sun-dried Tomatoes and Spinach    • EASY Lentil Soup w/ Sun-dried Tomatoe...  

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