2teaspoonsbrown sugarbalances out the curry, trust me
8cupsof strong vegetable broth
Garlic Croutons
4cupsof dry breadcubed
1/2cupolive oilor half butter if you prefer
1/2tablespoongarlic powder or minced garlic
Instructions
Add the first 5 ingredients to a large stockpot and sautee until the onions are tender.
Add the curry and fry a bit more, then add the brown sugar and pour in the vegetable broth.
Simmer on low for an hour or two - this depends on how fast your peas dissolve and cook into the soup. Some peas have taken hours upon hours for me!
To make the croutons, toss the three ingredients together in a large bowl.
Bake in a 350°F oven until brown and crispy.
Remove and cool.
Once the soup is cooked, serve in bowls and top with those croutons!
Notes
Add sugar to taste. It helps balance out the curry nicely, which cream/milk (milk sugars!) usually does.To make in a crock pot, follow the instructions then place everything in a slow cooker. Cook on low all day, then make the croutons when you are ready.The nutritional data will vary due to type and amount of bread eaten