Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Servings:
4
Ingredients
Directions
Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.
Nutrition Facts (per serving)
| 133 | Calories |
| 9g | Fat |
| 11g | Carbs |
| 3g | Protein |
