Creamy Smoked Paprika & Cumin Mushroom Soup


  • 1 18 oz pack of sliced cremini or baby Bella mushrooms cleaned with a damp paper towel, and then dried with a paper towel
  • 1 onion
  • 4 cloves garlic grated
  • 1 can full-fat coconut milk
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cooking fat of choice I used ghee


  • In a cast-iron skillet or pan of choice, add ghee to pan on medium-high heat.
  • Add onions to skillet along with grated garlic, all spices listed, and salt and pepper.
  • Saute onions until cooked down.
  • Add in mushrooms and saute until fully cooked and no more water is left from the mushrooms. Note: Mushrooms should get slightly charred and meaty on cast iron skillet. Add a little more oil if you need to.
  • Turn off the heat once finished cooking mushrooms.
  • Add most of the mushrooms to a separate stockpot (save a few extra crispy/meaty ones for garnishing the top of each bowl you serve).
  • Add coconut milk to the stockpot as well. Use an immersion blender to fully blend coconut milk and mushrooms until creamy. You may also remove contents into a blender and blend.
  • Once finished blending, place the pot on medium heat and let it come to a low boil so that coconut flavor from coconut milk mostly goes away. Stir frequently. The heat will also help soup to thicken.
  • Once finished, taste and adjust seasonings as needed (especially salt – add more to your taste).
  • Ladle into bowls and garnish with a few leftover meaty mushrooms, chopped parsley, a dash of smoked paprika for color, or extra black pepper. Enjoy!