Dreamy Creamy Vegan Curried Potato Zucchini Soup

You won’t believe this warm hearty soup is vegan and packed with healthy good for you ingredients, but it is! I originally saw a similar recipe in a cookbook I had, but it was full of heavy cream, butter and chicken stock, so I have crafted it over the years into a vegan and oh-so-yummy soup.

What you will need for this Vegan soup

Blender

1 large sweet onion
2 Tbs olive or coconut oil
4 or 5 Zucchini (depending on size)
3 or 4 Gold potatoes – sometimes called Yukon gold potatoes. This is very important as it gives the soup a buttery flavor!
4 cups vegetable broth (organic is best)
2 cups water
Almond milk
2 Tbs Curry
Turmeric
Black pepper
Red pepper flakes (cayenne, etc) optional

In a large pot saute chopped onion in oil and curry until just soft – 10 minutes or so. If there is not enough oil, add some water. Slice potatoes into half to one inch slices, add to pot along with 4 cups veggy broth and 2 cups water, black pepper. Simmer uncovered until potatoes are just soft, do not over cook. Approximately 15 minutes.

Meanwhile, slice 4 of the zucchini into half inch pieces and add them to the pot with the red pepper flakes and a dash of Turmeric. Simmer until zucchini are turning soft, about 5 minutes. Again – don’t overcook, we want to keep as many of the nutrients in the soup!

Take off the burner, add more Turmeric, 1 tsp to 1Tbs. Cut last zucchini into half inch slices, and add to soup. We want one raw one in there.

Transfer hot soup in batches to blender add a splash of almond milk to each batch and blend until smooth. You will need another pot to pour the blended soup in.

Serve with sliced apples and perhaps some raw cashews. And there you have it!

Vegan curried potato zucchini soup