Source: Cookin' Canuck | Serves: 4 | Time: 40 min
Changes: used tapioca starch instead of cornstarch, and that's it!
1 teaspoon canola oil
1 medium onion, chopped
3 garlic cloves minced
16 ounces crimini #mushrooms. thinly sliced
1 stalk celery, diced
1 tbsp minced ginger
1 tspcurry powder
2 tbsp tapioca starch
5 1/4 cups vegetable broth (homemade to reduce sodium)
1/2 tsp ground pepper
1/4 tsp salt
1/3 cup lite coconut milk
Heat the canola oil in a large saucepan set over medium heat.
Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender.
Stir in the curry powder and tapioca starch and cook, stirring constantly, for 1 minute.
Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
Let the soup cool for 10 minutes, then transfer half of the mixture to a blender. Puree until smooth, then pour the mixture back into the saucepan with the remaining soup. Or save time, and use an immersion blender to your preferred thickness.
Stir in the coconut milk and heat for 5 minutes. Serve.