Autumn Curry Soup 

Soups in autumn feels like given and this soup in particular is warm, creamy and full of taste. It will leave you satisfied – and full- and smelling like curry. It’s totally worth it.

What you need:

  • 1/2 squash
  • 1 pakage (250 g) white button mushrooms 
  • 1 can coconut milk 
  • 2 tbsp curry paste 
  • 2 tbsp onion powner
  • 1/2 tbsp garlic powder
  • 3 tbsp paprika powder 
  • Salt and black pepper to taste 
  • A pinch of sugar 
  • Vegan fraise 
  • Frozen parsley

How to do it: 

  • Start by chopping up the mushrooms and slicing the squash
  • Fry it in a pan with all the spices except the curry and sugarl
  • Add the coconut milk once the veggies are borderline soft
  • Add the curry and the sugar and stir
  • Taste with salt and pepper 
  • Serve in a bowl or a big cup with some vegan creme fraise and a lot of frozen parsley on top.
  • Enjoy! 

And there you have it! It is so incredibly simple and very, very tasty. I ate it for breakfast hehe because I am a grown ass woman who can make good life choices.

Much love! // Bella


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