CURRY-TOMATO SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO CURRY SOUP
What a neat little soup! Simple, flavorful, goes great with crusty bread! Found originally in Seasonal Celebrations (Coast to Coast).
Provided by MechanicalJen
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- General Note: I use Pam olive oil spray instead of butter, and low-fat sour cream.
- Melt butter in saucepan. Sauté onion until tender. Add curry powder and cook an additional minute to blend flavors.
- Stir in tomatoes and broth. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Add 1/2 cup sour cream and let it melt into the soup.
- With a whisk, beat until smooth.
ROASTED TOMATO CURRY SOUP
This is a bright tomato soup that warms you down to your toes.
Provided by Jen Woy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Spread the drained tomatoes on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to brown and shrink slightly, about 20 minutes.
- Heat butter over medium-low heat in a large saucepan. Stir in the saffron, celery, carrot, onion, and garlic; cook until softened, about 10 minutes. Mix in the roasted tomatoes, reserved tomato juices, and chicken broth. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice, and cilantro.
- Use an immersion blender to puree soup until smooth.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 8.8 g, Cholesterol 15.3 mg, Fat 19.9 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 217 mg, Sugar 4.4 g
TOMATO COCONUT CURRY SOUP
Steps:
- Blend in batches to desired thickness. Slow cook 2-4 hours. Top with Parmesan cheese.
CURRY-TOMATO SOUP
Spice up your routine with Curry-Tomato Soup. Perfectly pleasant on it's own, Curry-Tomato Soup really shines when it's paired with a sandwich like a traditional grilled cheese. It's so good that it may make its way into your regular rotation.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large saucepan on medium-high heat. Add celery, carrots and onions; cook and stir 5 min.
- Add water, tomatoes, bouillon powder and dry seasonings; stir. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 10 min. or until vegetables are tender.
- Pour soup, in batches, into blender; blend until smooth.
Nutrition Facts : Calories 80, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
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