CURRIED TOMATO SOUP
Provided by Barbara Kafka
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
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
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
CURRIED LENTIL, TOMATO, AND COCONUT SOUP
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Provided by Yotam Ottolenghi
Categories Bon Appétit Soup/Stew Winter Lentil Curry Ginger Coconut Tomato Cilantro Quick and Healthy Quick & Easy Healthy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
- Do Ahead
- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
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.
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
CURRIED TOMATO-BELL PEPPER SOUP
I got this recipe from cooking club magazine. It's very aromatic and tastes wonderful and creamy. The recipe omits the part about blending until smooth but we like it that way. You can leave it chunky if you like chunky soup. This is a great way to use pumpkin, my fall favorite, in something other than a dessert.
Provided by Michelle Kasper
Categories Onions
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in Dutch oven or large pot over medium heat until hot.
- Add onions; cook 5 to 7 minutes or until tender.
- Add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
- Add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
- Increase heat to high.
- Bring to boil; reduce heat to medium-low.
- Simmer 20 minutes, stirring occasionally.
- Puree in food processor or blender until smooth and pass through sieve.
- (Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium-low heat; continue with remainder of recipe.) Pour back in Dutch oven and add cream; cook 5 minutes, sitrring occasionally.
- (If using half-and-half, do not let boil.) Garnish with cilantro.
Nutrition Facts : Calories 265.6, Fat 16.1, SaturatedFat 7.5, Cholesterol 40.8, Sodium 599.4, Carbohydrate 28.2, Fiber 5.1, Sugar 12.1, Protein 7.3
CURRIED PEANUT AND TOMATO SOUP
This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth.
Provided by Ms B.
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
- Add curry powder and cook, stirring frequently, 2 minutes.
- Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
- Stir hot water into peanut butter until smooth and add to soup.
- Simmer, uncovered, stirring occasionally, 5 minutes.
- Stir in cilantro before serving.
Nutrition Facts : Calories 203.1, Fat 15.8, SaturatedFat 2.8, Sodium 396.4, Carbohydrate 11.6, Fiber 2.8, Sugar 5.2, Protein 7.4
CURRIED PEANUT AND TOMATO SOUP
Categories Soup/Stew Tomato Appetizer Quick & Easy Peanut Curry Simmer Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 10
Steps:
- Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.
COLD CURRIED TOMATO SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy saucepan. Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes. Do not allow the onion to brown.
- Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes. Remove from the heat and puree the mixture in a food processor or blender, then force through a sieve to remove the tomato and apple skins and seeds. Season to taste with salt and pepper. Refrigerate, covered, until ready to serve.
- Stir the yogurt to smooth it, then stir it into the soup. Serve the soup garnished with a sprinking of mint.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 8 grams, TransFat 0 grams
CURRIED TOMATO SOUP
Posting in anticipation of those garden tomatoes & basil! May add a pound of fresh shrimp & cook until just opaque before adding basil. From Taste of Thai.
Provided by Busters friend
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 10
Steps:
- In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved & fragrant.
- Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.
- Add tofu, sugar, lime juice. Simmer, stirring occasionally, until tofu is warmed through. Stir in chiffoned basil. Serve with or without rice garnished with sprigs of basil.
Nutrition Facts : Calories 184, Fat 12.3, SaturatedFat 8.4, Sodium 240.8, Carbohydrate 15.8, Fiber 4.1, Sugar 9.7, Protein 6.7
CURRIED TOMATO, GARLIC, AND POTATO SOUP
Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange potatoes in one pan and tomatoes in second pan. Add garlic to one of the pans. Drizzle potatoes with oil; toss. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle tomatoes with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle one teaspoon of savory or thyme over ingredients in each pan. Roast 20 minutes; turn potatoes and tomatoes with a spatula. Sprinkle curry powder over both pans. Cook until potatoes and garlic are tender, 20 to 30 minutes more.
- Transfer potatoes to a food mill fitted with a medium disk, in batches if necessary. Pass potatoes through mill; transfer to a stockpot. Add 2 cups stock to roasting pan; place over high heat on stove. Cook, scraping up any cooked-on bits with a wooden spoon, until liquid reduces slightly 2 to 4 minutes. Add liquid to stockpot; stir until smooth.
- Using back of a knife, scrape soft, roasted garlic out of 4 to 5 cloves; reserve. Scrape out remaining garlic; set aside. Set aside 12 pieces of tomato for garnish. Transfer tomatoes to food mill with the 4 to 5 cloves of garlic; pass through into a large bowl. Transfer to stockpot. Add remaining 1 1/2 cups stock and milk. Place over medium heat; stir until warm and combined. Adjust seasoning. Just before serving, add lemon juice to taste.
- Toast bread slices under the broiler. In a small bowl, smash reserved garlic cloves with a fork until smooth. Chop leaves from two sprigs of thyme. Slather toast with garlic puree, top with reserved tomatoes, and sprinkle with chopped thyme. Use remaining thyme to garnish soup.
CURRIED TOMATO, CHICK PEA AND SPINACH SOUP
Make and share this Curried Tomato, Chick Pea and Spinach Soup recipe from Food.com.
Provided by DougJk57
Categories Spinach
Time 30m
Yield 9 Cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute Onion, Garlic & zucchini in cooking oil in large pot or dutch oven until onion is soft.
- Add curry paste, heat & stir for about one minute.
- Add next four ingredients, bring to boil on medium-high.
- Add chick peas, spinach and salt, heat & stir for about three minutes until heated through.
- Add lemon zest.and stir.
Nutrition Facts : Calories 287, Fat 5.9, SaturatedFat 0.8, Sodium 863, Carbohydrate 50.9, Fiber 11.1, Sugar 10.5, Protein 11.5
CHILLED TOMATO YOGURT SOUP
Categories Soup/Stew Blender Tomato Quick & Easy Yogurt Lunch Basil Curry Summer Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 4
Number Of Ingredients 4
Steps:
- In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).
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