Thick Creamy Corn Soup With Mango And Curry (Vegan)

I eat soups often.

Sometimes you want something light and transparent, and sometimes, when it rains outside the soul asks for something warm and cozy so I cook thick soups.

Usually, they consist of many ingredients, but not the one that we are cooking today.

Incredibly fragrant, very delicate, slightly sweet, with a bright note of curry.

You can barely notice the semolina here because, in this soup, it gets a completely new and unusual look.

Even the biggest haters of this grain will reconsider their views.

I promise that this soup will be appreciated by everyone, both adults and the youngest members of your family.

Ready? Set? Let’s go cooking!

We will need: (3 servings)

600 ml. water or vegetable broth

2 carrots

1/2 a  leek

1 cup of corn (I use frozen)

1 tbsp. of curry

2 tbsp. of semolina flour

Vegetable oil for frying

Salt and any red pepper (to taste and at will)

Cut the vegetables.

Fry them in vegetable oil. Add the corn. 

Add spices and salt. Cover with broth and cook for 7-10 minutes.

Add the semolina flour. Cook for 5 more minutes and cover with a lid.

Done!

Very delicate and delicious.

Bon appetit!