Roasted Tomato Curry Soup
Cook until golden brown and no longer pink on the inside, about 12 minutes.
Recipe Summary Roasted Tomato Curry Soup
This is a bright tomato soup that warms you down to your toes.
Ingredients | Chicken Toes Recipe1 (14 ounce) can diced tomatoes, drained and juice reserved¼ cup extra virgin olive oilsalt and black pepper to taste2 tablespoons butter2 large pinches saffron1 stalk celery, diced1 small carrot, diced1 yellow onion, diced2 cloves garlic, minced1 cup chicken broth½ teaspoon curry powder1 teaspoon lime juice2 tablespoons chopped cilantro (Optional)DirectionsPreheat 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.Info | Chicken Toes Recipeprep: 15 mins cook: 45 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Roasted Tomato Curry SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
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