Curry Tomato Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - finely chopped (small)
3 tablespoons	45ml	Curry powder
1 tablespoon	15ml	Sweet paprika
2 1/2 cups	592ml	Pureed canned Italian plum tomatoes
2 cups	474ml	Beef, chicken or garlic stock
		Salt - to taste
1 tablespoon	15ml	Fresh lemon juice
		Freshly-ground black pepper - to taste

Recipe Instructions

Puree tomatoes in food processor or blender.

In a medium saucepan, melt the butter over low heat. Stir in the onion and cook until it is limp and completely translucent, about 10 minutes. Stir in the curry powder and paprika and cook, stirring constantly, for 3 minutes. Stir tomato puree and stock into the onions. Bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the salt. The soup can a be made ahead up to this point and refrigerated.

Stir in the lemon juice and pepper to taste just before serving.

This recipe yields 4 (1-cup) servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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