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Category: Main Course
Vegan Curry Tomato Soup - TastyPlanner.com
Chef: Katie Newland
Vegan Curry Tomato Soup
3.5 cups water
1/3 cup soy sauce
1 teaspoon onion powder
2 tablespoons vegan margarine
1 small yellow onion, finely chopped
2 stalks celery, finely chopped
1 teaspoon minced garlic
1/2 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon dry mustard
Very small pinch of freshly ground nutmeg
1 28 oz. can crushed tomatoes, undrained
1 15 oz. can of diced tomatoes, undrained
1.5 cups soy milk
1.5 tbsp spicy curry powder
Combine water, soy sauce and onion powder; set aside.
Melt margarine in large stock pot and add onion, celery and garlic. Saute over medium-high heat until onions are translucent, celery is tender and garlic is soft, approximately 5 minutes. Add flour, salt, pepper, dry mustard and nutmeg. Stirring frequently, cook over gently heat for 5 minutes. Increase heat and gradually add soy sauce mixture, stirring vigorously until mixture is smooth. Add crushed and diced tomatoes, stir well, and simmer for 20 minutes.
Stir in soy milk and curry powder. When soup returns to a simmer, puree in a blender or food processor. Reheat and serve immediately.