Curried cream of tomato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | large | Onion, chopped |
| 2 | Carrots, shredded | |
| 1 | tablespoon | Curry powder |
| 1 | can | (28 ounce) tomatoes |
| 3 | tablespoons | Chopped fresh parsley |
| 2 | cans | (13-14 ounce) chicken broth, divided |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Cumin |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | cup | Heavy whipping cream (or half and half) |
| Salt and pepper to taste | ||
Directions
Melt butter in large saucepan over medium heat. Add onion and carrots, saute on low heat for 20 minutes or until onions are lightly golden.
Sprinkle onions and carrots with curry powder; cook, stirring occasionally about 5 minutes. Stir in tomatoes, parsley, one of the cans of broth, allspice, cumin and nutmeg; simmer about 40 minutes. Pour mixture in batches into container of food processor or blender; process until smooth.
Return to saucepan over medium-low heat; stir in the other can of broth and cream (or half and half). Add salt and pepper to taste.
Posted to Recipe Archive - 29 Sep 96 submitted by:
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)