We love quick, easy and delicious meals during the week. One of our favorite recipes for Fall/Winter is this 1-pot creamy curry rice soup.
The original recipe from The Vegan 8 is actually vegan! But, naturally, we had to add cheese. While the original recipe uses dairy-free cashew cream and homemade yellow curry powder, we subbed in coconut milk instead and used our Curried Fromage Blanc cheese!
"This incredible vegan 1 Pot Creamy Curry Rice Soup is so hearty, filling and made with all whole plant-based ingredients. It's not only healthy, it is downright comfort food. So creamy, it's hard to believe it is dairy-free and oil-free! It's even better the next day!" - Brandi Doming, recipe creator from The Vegan 8
Learn more and find the full recipe on The Vegan 8 website. Our variation recipe is below.
- Prep time: 20 minutes
- Cook time: 30 minutes
- Yields 5 cups
- 1 packed cup (140g) finely chopped white onion
- 5 large cloves garlic minced (17g) (don't skimp, lots of flavor)
- 3 1/2 cups (840g) low-sodium veggie broth, added at separate times (you can use water if you want, but broth gives more flavor and you'll need more salt)
- 3 long carrots, sliced about 1/4 inch thick (176 g)
- 1 container Curried Fromage Blanc cow's milk soft cheese from Stepladder Creamery or 1 1/2 tablespoons of my homemade yellow curry powder or use store-bought
- 1/2 teaspoon garam masala
- 2 teaspoons salt, separated
- 1/2 cup (100g) white jasmine rice
- 1 cup coconut milk (shake the can first) or cashew cream (just don't use a light milk in this recipe, we want it thick and creamy!)
- Two 15 oz cans low-sodium white beans, drained/rinsed OR 3 cups cooked, 510g (cannellini beans)
- 2 tablespoons (30g) lemon juice
- 1/4 teaspoon ground black pepper
- Optional Garnish: fresh cilantro, cayenne pepper
- If you do not have a high-powered blender like a Vitamix, you will need to soak your cashews overnight. Drain and rinse. Then add to a blender or food processor with the 1 cup water and blend until completely smooth.
- Prepare all your veggies (chop them) and have your ingredients all ready before beginning, as the soup steps move rather quickly. Add your onion, garlic and ONLY 1/2 cup broth to a pot over medium heat. Once it begins bubbling, let it cook for 5 minutes until the onion is translucent.
- Add the carrots and another 1/2 cup broth, cover with a lid and continue to cook another 5 minutes. Most of the broth should be gone after the 5 minutes.
- Add ONLY 1 tablespoon of the curry powder, garam masala, ONLY 1 teaspoon of the salt and stir it around constantly for about a minute to infuse the veggies with the curry spices.
- Add the remaining 2 1/2 cups broth and the rice. Bring to a high boil and once boiling cover and cook on low heat for 10-15 minutes just until the rice is tender. Check a couple of times during cooking to stir.
- Add Curried Fromage Blanc cheese and the remaining 1/2 tablespoon curry powder (if you want it more curry flavored) 1 teaspoon salt, cashew cream, beans, lemon juice and black pepper. Cook on low another 5 minutes or so just to heat through. It should be really thick and creamy. Note: Cashew cream does thicken more than coconut. If you want yours thinner, add more broth and add more spices. Taste and add any additional lemon juice, salt or spices.
- Serve with fresh cilantro, if desired. This soup will thicken a lot over night because of the rice, so I add extra broth the next day and reheat on the stove at medium-low and adjust salt/spice if needed. The flavors really intensify overnight so mine didn't need any extra spice.
We hope you enjoy this recipe as much as we do! You could easily add in shredded chicken or another meat protein too!
Curried Fromage Blanc is a very limited-release cheese we make on occasion. It's only available in the November '21 Cheese Club shipment. If you aren't a member join today, or you can buy our Fresh Fromage Blanc and add your favorite curry spices to create your own variation. Happy eating!