This vegan Curried Root Vegetable Soup is extra silky thanks to some added beans and coconut milk.
Curry works really well in soups, especially with root vegetables. The spices give a warming feel which is so comforting and soothing especially during the Winter months. The flavours will develop so it does taste even better the next day.
If you prefer a spicier dish, you can substitute the mild curry powder for medium or hot curry powder instead.
Cannellini beans are fantastic to add some plant-based creaminess (and proteins) without the need for dairy.
You can serve this Curried Root Vegetable Soup with some crusty bread or naan.