- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 4 cups chicken broth
- 4 cups chopped mixed vegetables
- 2 tablespoons all-purpose flour
- 2 cups nonfat milk
- salt and pepper to taste
Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.