Curried Tomato Soup

Taking advantage of summer's slow-roasted tomatoesA special welcome to new e-mail subscribers, many fellow fans of vegetarian cookbook author Nava Atlas, who is generously providing an autographed copy to a lucky participant in this month's Soup's On! Welcome!

Feel free to look around and especially, explore the Recipe Box. There are nearly two years of vegetable recipes, many simple side dishes, vegetable salads, soups, a few vegetarian suppers. Be sure to poke around in Kitchen Parade, too, my published food column. It's not vegetarian but all the vegetarian and vegan recipes are easy to find in its Recipe Box. Now on to today's recipe.


Cold day. Hot Soup. Perfection.

The inspiration for this curry-spiked soup is from Field to Feast, a fascinating blog from Zimbabwe.

The base is slow-roasted tomatoes with carrots, sweet potatoes and green peas added. It didn't make the photo but I loved this with a dollop of Greek yogurt stirred in.



FROM THE ARCHIVES For other soup recipes, see here in the Recipe Box.

A YEAR AGO Lentil Spinach Salad Supper ... "this vegetarian supper was absolutely delicious!"



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CURRIED TOMATO SOUP

See Field to Feast's inspiration
Hands-on time: 20 minutes
Time to table: 60 minutes
Makes 9 cups

Splash water
1 onion, chopped
1 tablespoon curry powder (Field to Feast uses 1 tablespoon mild, 1 tablespoon hot; 1 tablespoon Madras was plenty for me ...)
2 cups slow-roasted tomatoes, chopped (or 14 ounces canned diced tomatoes)
2 carrots, peeled and diced
2 sweet potatoes, peeled and diced
4 cups chicken broth or water
Salt & pepper to taste

1 cup frozen peas
Greek yogurt or sour cream

In a large pot or Dutch oven, cook the onion in the water til beginning to soften. Stir in the curry and cook for 1 minute. Stir in the tomatoes, carrots, sweet potatoes, broth and bring to a boil. Let simmer til vegetables cook. Season to taste. Stir in frozen peas and let warm through. Serve in bowls topped with dollops of Greek yogurt or sour cream.



A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. (c) Copyright 2007

10 comments:

Slow roast tomatoes really are awesome!

This sounds like the perfect dish for this below-zero day. All warm, smooth and spicy.

WOW, that sounds soooo good! I love Curry and i love tomato soup what a great combo :)
You should come and check out my blog. It’s divinedish.wordpress.com It’s a blog where I get bloggers to submit their recipes and at the end of the year a cookbook will be available called “Divine Dish - Swapping Recipes with the Blogosphere”
Tell all your friends - the more the merrier :)

I make tomato soup but never tried with curry powder. Looks delicious will definitely try.

I love the idea of making the soup with roasted tomatoes, Alanna! Thanks for profiling this recipe. Can't wait to see more soup recipes on your blog this month!

Jeff & Lisa ~ Agreed!

Suzanna ~ Sure.

Padmaja ~ Do try and let me know how it goes for you!

Carolyn ~ And there in the southern hemisphere where it's summer, you could actually roast some tomatoes about right now, yes? Thanks so much for the inspiration.

That looks so tempting.
Did you preserve your slow-roasted tomatoes?

Karen ~ I did yes 'preserve' them, in freezer bags! Here's the whole schtick on slow-roasted tomatoes.

Hi Alanna! This curried tomato soup sounds wonderful - and I love the idea of a swirl of greek yogurt on top!

I have to admit, I wasn't a fan of this. I used 1 sweet potato and some butternut squash. Mine was very thick - I think this might be better as a side dish than a soup. However, my mom and cousin love it, so I still count it a success.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna