I have made this soup in the past and it’s absolutely delicious. The original recipe is from Watercourse, a vegetarian/vegan restaurant in Denver. I love tomato soup but tend to avoid it since most versions contain cream. This recipe is vegan. The creaminess comes from coconut milk. The texture is slightly thick coming from shredded cabbage. I would have never guessed this ingredient. It’s cooks down in the crock pot for hours and is then blended to create a thick consistency. Amazing! The seasoning is curry powder and ginger, giving it a mild bite. I served this batch of soup with a large crouton topped with a roasted portobello mushroom. It seems winter has finally set in after having weeks in the 60’s and 70’s. I’m pretty excited it’s finally soup season.
Tomato Coconut Curry Soup (adapted from Watercourse in Denver, CO)
- large yellow onion, diced
- 4-5 stalks celery, diced (about 1 cup)
- 4 carrots, grated (about 1 cup)
- 3 cloves garlic, chopped
- 2″ knob fresh ginger, peeled and grated
- head of cabbage, shredded (about 14 oz)
- 2 8oz cans tomato sauce
- 1 14oz can fire roasted crushed tomatoes
- 2 14oz cans coconut milk (full fat)
- 3 tablespoons curry powder
- Place all ingredients in the crock pot. If not all the cabbage fits wait an hour or so until it starts to cook down and add rest.
- Cook on low 7-9 hours.
- Blend soup with an immersion blender (or in batches in a blender). Season with more s&p if necessary.
- olive oil
- balsamic vinegar
- Wipe mushrooms clean of any dirt.
- Coat outside of mushrooms with a little olive oil and place gills up in a baking dish.
- Drizzle olive oil and balsamic vinegar over the gills. I used blueberry balsamic vinegar.
- Roast in a 400° for 20 minutes until cooked through.
- Slice mushroom and place on top of a crouton*.
*Toast a thick slice of bread, I used sprouted seeduction from Whole Foods, until crisp. You cal also bake if you prefer. Drizzle with olive oil and sprinkle with salt.