Curry-Tomato Soup

5.0(45)

by Barbara Kafka

Weeknight, Appetizer, Side Dish

Servings

4 servings

Total time

30 min

Calories / serving

116 kcal

Ingredients (10)

serves

Instructions (3 steps)

01In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
02Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
03Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

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Rich recipe — supports nutrition-aware planning.