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Curried Tomato Soup
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Curried Tomato Soup

Rich, creamy and bursting with tomato flavour
Course Soup

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tbsp yellow curry powder
  • 6 cups tomatoes, roughly chopped
  • 4 cups low sodium vegetable broth
  • 2 tbsp tomato paste
  • 2 tsp brown sugar
  • 1 tsp paprika
  • 1 tsp basil
  • 1 tsp marjoram
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 tsp ground pepper

Instructions

  • In a large pot on medium-high heat, add the olive oil and butter.
  • Add chopped onions and garlic, and sauté until the onions are translucent about 5 minutes.
  • Then add in the carrots and celery, and sauté for another 3 minutes.
  • Stir in curry powder and stir well to coat the vegetables.
  • Add tomatoes, stir and cook for a few minutes.
  • Finally add the broth, tomato paste, sugar, paprika, basil, marjoram, bay leaf, salt and pepper. Stir well and simmer for 20-25 minutes.
  • Remove the pot from the heat and discard the bay leaf.
  • Blend the mixture with an immersion blender or in batches in a high speed blender, until the mixture is smooth.
  • Return to the heat and simmer uncovered for 10 minutes.
  • Serve with a sprinkling of aleppo pepper and a side of grilled cheese.