Tomato and Carrot Curry Soup
Sorry about the missing step by step photos on this tasty tomato and carrot soup, it was not going on the site until I tasted it. Wow did I end up loving the curry flavor, such a healthy and light meal. I will admit I even made the family forgo any meat last night at dinner in favor of this soup with a little toast and a big green salad. Don’t feel too bad for them we have been chowing down on the left over ham from Easter for days so a nice veggie meal was no hardship.
The flavors in this soup are warm and spicy like most Indian food, and I love that because all the spice makes it so you don’t miss the fat or meat. The best part is that making this at home you know that in the whole pot there are only two little pats of butter (which you could leave out). In a restaurant I guaranty most soups like this would be loaded down with either heavy cream or coconut milk: so not on the bikini season diet. I hope you all enjoy this easy soup, I know I will be making it again soon.
Tomato and Carrot Curry Soup
- 6 whole small tomatoes
- 6 regular carrots
- 2 medium onions
- 1 can chicken or vegetable broth
- ½ cup white wine
- 2-3 cloves of garlic
- 1-2 tbsp savory but not hot curry powder
- 1 tsp dry ginger (you could use fresh but I just didn’t have any)
- ½ tsp ground cumin
- 2 tbsp butter
- 1 tbsp sugar
- Salt and pepper to taste
- 1/2 cup canned chick peas, drained and rinsed
- 1/2 cup frozen soy beans out of the shell and defrosted
- Sour cream or Greek yogurt for garnish
Start by preheating your oven to 400 degrees. On a large sheet pan put the whole tomatoes, peeled carrots and the peeled and halved onions, drizzle them with olive oil and sprinkle with salt. Let them roast for about 30-40 minutes giving them a flip half way through.
Once the veggies are tender and nicely roasted, don’t be afraid of them browning, that’s flavor. Put them in a soup pot on the stove. And add the wine, spices and micro plane in the fresh garlic bring the pot to a boil. Add about three quarters of the can of chicken broth and allow the pot to simmer until the carrots are very tender, about 10-15 mins.
Using your stick blender or in small batches in a food processor start blending up the soup until mostly smooth. Be careful, hot soup and sharp blades can lead to a myriad of kitchen injuries. If the soup looks to thick use more of the chicken broth to thin the soup. Put the blended soup back on the stove over low heat and stir in the butter. Taste the soup; add more spices, salt and sugar as needed to get a flavor you enjoy. Just before serving stir in the chick peas and soy beans let them cook in the soup until heated through. You could easily leave out the beans or only use one kind. Don’t forget to garnish each bowl with a dollop of sour cream.
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