This summer hasn’t really been soup weather because it’s been a scorcher. At the same time, sometimes soup is just want you want, and this warm creamy soup with roasted potatoes and succulent earthy portobello mushrooms simmered in a fragrant and lightly spiced coconut and almond milk broth is one that I will be making often. The only thing I regretted was turning on the oven during an especially hot day to roast the vegetables. The kitchen stayed warm all afternoon, but it really was worth it. Once the vegetables are ready, the soup is easy to put together. I was content with just a bowl of this for dinner, but to fill out the meal, consider serving with some legume patties, such as these spicy lentil patties with sun-dried tomatoes.
I really like the extra flavor that comes out from roasting vegetables. This creamy soup certainly does the process justice and it wouldn’t be a wonder if your dining companions came back for seconds.
|Roasted Potato and Mushroom Soup with Coconut Milk
|Recipe by Lisa Turner
Published on August 9, 2016
Creamy roasted potato and portobello mushroom soup simmered in a fragrant and lightly spiced coconut and almond milk broth
Print this recipe
- 6 medium potatoes (2 lbs or 900 g), cut into bite-size pieces
- 1 tablespoon + 2 teaspoons olive oil, divided
- 2 to 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- fresh ground black pepper
- 5 large portobello mushrooms, wiped clean with a damp cloth and thickly sliced
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 tablespoons olive oil
- 2 tablespoons brown rice flour or other flour
- 1 jalapeño, seeded and finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground mustard powder
- pinch of cayenne
- 2 cups coconut milk
- 2 cups almond milk (or more as needed)
- additional sea salt and ground black pepper as desired
Preheat an oven to 350° and line a large baking sheet with parchment paper.
In a large bowl, toss together the potato pieces, 1 tablespoon of the olive oil, garlic, paprika, salt and black pepper. When well coated, transfer to the prepared pan, spreading them out as evenly as possible. Roast for 30 minutes, turning the potatoes half way through the roasting time.
In the same bowl used to toss the potatoes, combine the 2 teaspoons of olive oil, mushrooms, onion and red pepper.
When the potatoes are done, transfer them back to the bowl and toss with the mushrooms. Spread this mixture onto the baking sheet and bake for another 20 minutes, again flipping the mixture half way through the roasting time. Transfer back to the bowl and set aside.
In a large heavy-bottomed saucepan, heat the 2 tablespoons of olive oil over medium-low heat. Stir in the flour and cook, stirring constantly so the flour does not burn, for about 2 minutes. Add the jalapeño, ground cumin, turmeric, mustard powder and cayenne to the pan and stir for another minute.
Turn the heat up to medium and pour in the coconut milk. Simmer for 10 minutes, stirring often.
Now pour in the almond milk and simmer for another 10 minutes, again stirring often.
Stir the roasted potato and mushroom mixture into the broth. Reduce the heat to medium-low, cover, and simmer for another 10 minutes. Add a little more almond milk for a thinner soup and season with salt and pepper.
Serve hot or warm.
Makes 6 servings
I’m sharing this with Jac’s Meat Free Mondays.
Other mushroom dishes to enjoy from Lisa’s Vegetarian Kitchen:
Mushroom Tikka Masala
Herbed Marinated Mushrooms
Scalloped Potatoes with Wild Mushroom Soup
Spicy Portobello Mushroom Chili