Lately, I’ve gotten into the habit of making blended vegetable soups on a weekly basis. In addition to being healthy, they’re easy enough to throw together on a weeknight and a great way to use up leftovers. John has even grown to love these soups, and he declared this one to be delicious. I enjoyed my curried coconut cream of celery soup with a whole wheat taco tortilla on the side. That’s a lot of alliteration!
Vegan Curried Coconut Cream of Celery
Adapted from Vegetarian Times
1 cup almonds
1 tbsp olive oil
2 broccoli stalks, chopped (used the florets in another dish)
1/2 onion, chopped
One 16 oz package of celery, chopped
1 tbsp curry powder
16 oz coconut milk
3 cups vegetable broth (or water)
A handful of baby carrots, chopped
Salt and pepper
Nuts are my secret to vegan cream soups. Blanch the almonds and soak them in water for a 2-3 hours. The soaking makes them blend more smoothly into the soup.
Set aside 3/4 cup of the chopped celery. Heat the olive oil in a large pot over medium heat. Add the broccoli, onion, and the rest of the celery. Cover and cook until the vegetables start to soften, about 5 minutes.
Stir in the curry powder and cook for 2 more minutes, until fragrant. Add the coconut milk, vegetable broth, and almonds. Bring to a boil, then cover and simmer for 15 minutes. At this stage, the vegetables should be tender enough to pierce with a fork.
Remove from heat and puree until smooth. I used an immersion blender for this, but a free standing blender will work just as well. You’ll just need to do several batches.
Stir in the 3/4 cup of chopped celery and baby carrots. (The residual heat will cook these remaining veggies.) Taste and season well with salt and pepper. Top with crushed red pepper, if desired.