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
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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