• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Curried Nut Butter-Vegetable Soup

    Published: May 29, 2015 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Nut butter make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature. Photos by Hannah Kaminsky.

    Curried cashew vegetable soup

    Curried Nut Butter-Vegetable Soup

    Nut butter make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature.
    5 from 1 vote
    Print Pin Rate Email
    Course: Soup
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Vegetable curry Soup, vegetable soup recipes
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 204kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ tablespoons olive oil
    • 2 large onions chopped
    • 3 to 4 cloves garlic minced
    • 1 large celery stalk diced
    • 1 cup peanut cashew, or almond butter, at room temperature
    • 2 teaspoons minced fresh ginger or to taste
    • 2 teaspoons good-quality curry powder more or less to taste
    • 1 teaspoon ground cumin
    • Pinch of nutmeg
    • 1 tablespoon lemon juice or more to taste
    • ½ cup orange juice preferably fresh
    • 3 cups steamed fresh green vegetables such as finely chopped broccoli, green peas, diced, zucchini, cut green beans, or any combination
    • Salt and freshly ground pepper to taste
    • Thinly sliced scallions for garnish
    • Chopped cashews for garnish optional
    US Customary - Metric

    Instructions

    • Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until all are lightly browned.
    • Transfer the onion mixture to a food processor or blender with 1 cup water and process until smoothly pureed, then transfer to the soup pot. Or, simply add 1 cup water to the pot and process with an immersion blender until pureed.
    • Add 3 cups water and bring to a rapid simmer. Whisk in the nut butter, about ⅓ cup at a time.
    • Stir in the curry powder, cumin, nutmeg, lemon juice, and orange juice. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
    • Stir in the steamed vegetables. If the soup is too thick, add a bit more water. The soup should have a slightly thick consistency.
    • Season with salt and pepper, then serve hot or allow to cool to room temperature. Garnish each serving with a sprinkling of scallion and, if desired, chopped nuts

    Nutrition

    Calories: 204kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 14mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Nutrition information:
    Per serving:  Calories: 228;  Total fat: 21g;  Protein: 9g;  Fiber: 4g;Carbs: 20g;  Sodium: 29mg

    Curried cashew vegetable soup recipe

    Curried cashew vegetable soup

    • Here are more recipes for light and lively spring soups.

     

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

    1. Sharon says

      April 08, 2016 at 5:47 pm

      Absolutely delicious and easy to make! A do again for sure! Thanks for these awesome recipes!

    2. Nava says

      April 08, 2016 at 6:10 pm

      So glad you enjoyed it, Sharon!

    3. Barbara says

      April 10, 2022 at 4:02 pm

      5 stars
      Tasty!!! we used a low sodium veggie broth instead of water as we had it on hand.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media