Rating: 4 stars 4.1
51 Ratings
  • 5 star values: 25
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4

This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

133 calories; protein 3.1g; carbohydrates 11.3g; fat 9.2g; cholesterol 2.4mg; sodium 583.4mg. Full Nutrition
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