Description
This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.
Ingredients
- 2 tablespoons olive oil
- ½ onion, chopped
- 2 teaspoons minced garlic
- 2 cucumbers, peeled, seeded and chopped
- 1 cup vegetable broth
- ½ cup milk
- 2 tablespoons soy sauce
- 1 teaspoon dried parsley
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons curry powder
- 1 teaspoon sesame oil
Instructions
- Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic
- and cook until the onion is very soft
- about 10 minutes. Stir in the cucumber
- vegetable broth
- and milk. Season with soy sauce
- parsley
- red pepper flakes
- cayenne pepper
- curry powder
- and sesame oil. Bring to a simmer over medium-high heat
- then reduce the heat to medium-low
- cover
- and simmer 10 minutes more. Transfer the hot soup to a blender
- and carefully puree until the soup is creamy yet slightly grainy.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4