Coconut red curry vegetable soup from Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes (page 94) by Dana Shultz

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Notes about this recipe

  • Debraj76 on May 30, 2019

    5/30/19. This was really good...we ALL liked it. I used 2- 8.5 oz Arroyo full fat coconut milk, and 16 oz. water instead of the lite coconut milk. Used a little more mushrooms. Used canned crushed tomatoes - scant 1/2 can instead of fresh, as not good ones at the store. I added a little pasta noodles at bottom of bowl to serve. Served with mound of hummus, topped with tomato/cucumber/onion salad and fresh home made pitas (Vegetarian Cooking for Everyone). Really excellent vegan meal!!!

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