Vegan Curry Coconut Soup

Some heat in this cold Canadian winter, anyone? This soup is hot and spicy, so it will warm you riiight up! All the good ingredients will bring you healthy through the cold winter.

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Ingredients 

  • 2 cans coconut milk
  • 2 tsp curry powder
  • 1 small piece of fresh turmeric (around the size of a thumb)
  • 1 small piece of ginger (around the size of a thumb)
  • 1 small (the mean ones) chili
  • 1 can of bamboo sprouts
  • 1 can of water chestnuts
  • 1/2 bell pepper
  • 1 brick of tempeh
  • 1 small sweet potato
  • 1 garlic clove
  • 2 green onions
  • 1 cup of vegetable broth
  • 1 pack udon noodles or similar
  • Coconut oil for frying

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Recipe

Start by cutting and then frying the chili, ginger and the garlic in your pot with a bit of coconut oil. Chop up the rest of the vegetables (except the green onions) and add in the pot, fry until everything is a bit golden-brown, then add 1 tsp of curry. In the meantime you can cut the tempeh into cubes and fry it in a pan with coconut oil until also golden-brown. Then add 1 cup of vegetable broth to the vegetables and stir in the tempeh. Let cook for around 15 minutes. Then add both cans of coconut milk and mix. Add the rest of the curry spices and the turmeric and let simmer for another 15 minutes. 3 minutes before the end add the Udon noodles (not before, otherwise they might dissolve haha). Serve hot and top with fresh green onions.

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