Roasted Tomato Curry Soup Tasty Recipes

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Roasted Tomato Curry Soup

"This is a vivid tomato soup that warms you down to your feet."

Ingredients :

1 (14 ounce) can diced tomatoes, tired and juice reserved
1/four cup extra virgin olive oil
salt and black pepper to flavor
2 tablespoons butter
2 large pinches saffron
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup hen broth
1/2 teaspoon curry powder
1 teaspoon lime juice
2 tablespoons chopped cilantro (elective)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Preheat an oven to 450 stages F (230 ranges C).
Spread the tired tomatoes on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven till the tomatoes begin to brown and shrink barely, approximately 20 mins.
Heat butter over medium-low warmth in a huge saucepan. Stir inside the saffron, celery, carrot, onion, and garlic; prepare dinner till softened, about 10 minutes. Mix within the roasted tomatoes, reserved tomato juices, and bird broth. Simmer till vegetables are very tender, 15 to 20 minutes. Stir within the curry powder, lime juice, and cilantro.
Use an immersion blender to puree soup until clean.

Notes :

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