CURRIED TOMATO SOUP

Curried Tomato Soup image

Provided by Barbara Kafka

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 small onion, peeled and finely chopped
3 tablespoons curry powder
1 tablespoon sweet paprika
1 3/4 cups plum tomato sauce (see Micro-Tip)
2 cups chicken broth
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/4 cup lowfat yogurt, optional

Steps:

Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 685 milligrams, Sugar 7 grams, TransFat 0 grams