Ingredients
The following ingredients have 4 Servings
- 1 teaspoon canola oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 16 ounces crimini mushrooms (thinly sliced)
- 1 stalk celery (diced)
- 1 tablespoon minced ginger
- 1 teaspoon curry powder
- 2 tablespoons cornstarch
- 5 1/4 cups vegetable broth
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/3 cup lite coconut milk
Instruction
- Heat the canola oil in a large saucepan set over medium heat.
- Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender.
- Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
- Let the soup cool for 10 minutes, then transfer half of the mixture to a blender. Puree until smooth, then pour the mixture back into the saucepan with the remaining soup.
- Stir in the coconut milk and heat for 5 minutes. Serve.
