Spice up your typical tomato soup.
Becky Low shares her recipe for roasted tomato curry soup.
Roasted Tomato Curry Soup
1 tablespoon butter
½ cup fine chopped onion
2 cloves minced garlic
1 can (14-oz) chicken broth, more if desired
½ cup fine chopped celery
½ cup fine chopped carrot
2 cans (14-oz) roasted tomatoes
salt and pepper to taste
1 teaspoon curry powder
1 teaspoon lime juice, optional
sour cream, shredded cheese
crushed red pepper, optional to taste
Melt butter in medium sauce pan, add chopped onions and saute until translucent and golden brown (note – add a little water to keep from burning if needed). Add garlic and stir until fragrant; add broth, celery, carrot, and tomatoes. Bring to a gentle boil, cover, reduce heat and simmer 10 minutes. Salt and pepper to taste, add curry and simmer until vegetables are tender. Use immersion blender to blend until smooth, add optional lime juice. Thin to desired consistency with additional chicken broth as needed. Serve with dollop sour cream, shredded cheese and a sprinkle of crushed red pepper. Note additional optional add-ins below.
Great winter palate shocker, warm and comforting! Makes approximately 6 cups soup.
Optional Add-Ins: Try soup over saffron infused rice; add shredded rotisserie chicken; sprinkle with chopped fresh cilantro; top with toasted buttered croutons or riced hard boiled eggs; experiment with other imaginative fixins.
Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org