Roasted tomato and curry soup
Roasted tomato and curry soup is a flavorful and aromatic soup made by roasting ripe tomatoes with spices like curry powder, cumin, and coriander, then blending them into a smooth and creamy soup. It's a perfect combination of sweet and savory flavors with a hint of spice.
Ingredients
- 2 lbs ripe tomatoes halved
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper. Roast in the oven for about 30-40 minutes until the tomatoes are caramelized.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until softened.
- Stir in the curry powder, cumin, and coriander, and cook for another minute until fragrant.
- Add the roasted tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 129kcal (6%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 958mg (42%)Potassium: 681mg (19%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 2.413IUVitamin C: 34mg (41%)Calcium: 50mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
