Curry-Tomato Soup

Name: Curry-Tomato Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely chopped; 3 tablespoons curry powder; 1 tablespoon sweet paprika; 2 1/4 cups canned Italian plum tomatoes, pureed with their juice; 2 cups garlic broth (see recipe); 1 tablespoon salt; 1 tablespoon fresh lemon juice; Freshly ground black pepper to taste; 8 tablespoons plain yogurt

By Barbara Kafka

Total Time: 30 minutes
Rating: 5(45)
Comments: Read comments

Featured in: Garlic In Another Guise: As a Base For Soups

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Ingredients

Yield:4 servings

2tablespoons unsalted butter
1small onion, finely chopped
3tablespoons curry powder
1tablespoon sweet paprika
2¼cups canned Italian plum tomatoes, pureed with their juice
2cups garlic broth (see recipe)
1tablespoon salt
1tablespoon fresh lemon juice
Freshly ground black pepper to taste
8tablespoons plain yogurt

Ingredient Substitution Guide

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Preparation

Step 1
In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
Step 2
Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
Step 3
Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.