I love one pot soups and even better if vegetarian. Pacific Organic offers vegetable stock that is low sodium also. (You can also use organic chicken stock).
This soup will serve 4 people. You can serve over rice for a heartier meal. I must dip warm Tandoori Naan bread in it! The two simple go hand in hand. I honestly crave this soup once a week.
The great feature of this soup- you can play around with it in regards to vegetables. Omit or add. You could also add small cubes of squash, tofu, water chestnuts, or spinach. If you don’t like premixed curry powders, I would recommend the turmeric and fresh grated ginger in the least. They really make the soup’s flavor, as do the mushrooms.
Turmeric is also a known powerful anti-inflammatory, it contains curcumin, which is a compound with anti-inflammatory and antioxidant properties. Black pepper may increase the absorption of the curcumin. Various studies have shown it may offer cancer protective and in some cases, cancer fighting benefits. 
“Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included.” 
This recipe is an essential oil users dream.. There are so many spices and essential oils you could play around with in this recipe! (Make sure the oils you use are therapeutic grade and labeled for ingestion).
Thai Style Coconut Mushroom Soup Recipe
- 1 box Pacific Organic Vegetable Stock (32 oz)
- 1- 14 oz. can Coconut Milk
- 10 Bella Mushrooms, sliced
- 1/2 Red Onion, diced
- 1 Red Potato, medium, cubed small
- 1/4 cup fresh Basil chopped (or 1 tsp Basil flakes)
- 2 cups Kale, chopped
- 1 lemon (or lime)
- 1/4 cup fresh grated Ginger Root
- 1 TBSP Honey (Agave would also work)
- 4-5 Bay leaves
- 1-2 TBSP Curry powder or curry paste or a blend of the following: 1/2 tsp Black pepper, 1 tsp Turmeric powder, 1 tsp Paprika, and a pinch of sea salt. You can add 1/2 tsp of red pepper flakes if you like spicy.
If you are not so sure how much curry flavor you prefer, start with 1 TBSP and increase as you do taste tests. This is kind of my personal cooking style. Recipes are hard for me to follow!
- To a large pot add entire box of vegetable stock. On medium-high heat cook red potato, carrots, onion, kale, bay leaves and mushrooms for 10-15 minutes. Add basil, ginger root and spices.
2. Cover, reduce heat to low and simmer 10 minutes (or until veggies are softened).
3. Add coconut milk and the juice of one fresh lemon. Simmer on low an additional 5 minutes. Remove and discard bay leaves. Garnish with scallions if desired.
Note: I use Young Living essential oils.