Vegan Curry Summer Vegetable Soup

Step 1

Heat the oil in a large soup pot on medium high.

Step 2

Add the shallots, garlic and ginger. Sauté, reducing heat as needed until the shallots are translucent, about 2-3 minutes.

Step 3

Add the baby potatoes, season with a pinch of salt and sauté for about 5 minutes to begin to cook them.

Step 4

Then add the curry paste and stir to combine, simmer for 1-2 minutes.

Step 5

Pour the vegetable broth into the pot and stir to combine everything. Bring to a simmer, reduce heat to medium low and simmer the potatoes for 10-15 minutes or until the potatoes are tender.

Step 6

Add the coconut milk, agave and soy sauce. Stir to combine. Bring back to a simmer.

Step 7

Then, add the squash and zucchini. Simmer for just another 1-3 minutes to cook the squash and zucchini, but you still want it to be crisp.

Step 8

Taste and adjust seasonings, adding salt and pepper if needed.

Step 9

Serve by adding the soaked vermicelli to bowls, then adding the soup on top and stirring around. Then put fried garlic on top if desired. Serve immediately.