Curry-Tomato Soup

Name: Curry-Tomato Soup
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

10 ingredients

11 steps

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

Directions

1

In a medium saucepan, melt the butter over low heat.
2

Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes.
3

Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
4

Stir in the tomato sauce and broth.
5

Bring to a boil.
6

Lower the heat, and simmer for 5 minutes.
7

Stir in the salt.
8

The soup can be made ahead up to this point.
9

Refrigerate for 2 hours or overnight if serving cold, or reheat.
10

Stir in lemon juice and pepper.
11

Top each serving with 2 tablespoons of the yogurt.