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
Hands-on time: 20 minutes
Time to table: 60 minutes
Makes 9 cups
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