Curry Flavored Mushroom & Carrot Soup By Chef Jagath
Updated: Dec 29, 2019
Nature Spices Cooking Demonstrations - Series 002 | Recipe 003
A Traditional Curry Flavored Soup
This easy Creamy Sri Lankan Curry Flavored Mushroom & Carrot Soup requires only a few basic ingredients and doesn’t require much time to prepare. Absolute Healthful, flavorful, vegan, and this is a something for everyone comfort food!
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and toasted bread."
Dairy-free soups require a bit more creativity and a surprisingly simple ingredient list but I’d argue that because of that, you end up with an even better result.
Oh, and before you start chopping, remember that because you’ll be pureeing the soup either in a blender or with an immersion blender — you don’t have to be too precise in your prep work (that’s part of the beauty of this simple dish, after all).
This vegan and dairy-free mushroom & carrot soup has amazing flavors from curried spices and ginger.
The blended creamy mushroom and carrot with spices makes it more filling and balances the flavors well. It’s simply a delicious option for a light and yet filling meal.
Curry Powder (Nature Spices)
Black Pepper Powder (Nature Spices)
Heat the pan and add the margarine then add onion and garlic then fry it till get golden brown, then add curry powder until it get the curry smell after add carrot and mushroom then add water and boil.
Strain the dish and separate liquid from ingredients then blend all the ingredients together
Mix the liquid and blended ingredients together then serve with the garlic toast