Curried Cream of Tomato Soup

Name: Curried Cream of Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 onion, thinly sliced; 1 carrot, sliced; 1 garlic clove, chopped; 2 tbsp butter; 2 tbsp curry powder; 1 can (28 oz/796 ml) tomatoes; 2 cups (500 ml) chicken broth; 2 tsp sugar (optional); 1/2 cup (125 ml) 35% cream

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Preparation 10 min
Cooking 20 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 1 onion, thinly sliced
- 1 carrot, sliced
- 1 garlic clove, chopped
- 2 tbsp butter
- 2 tbsp curry powder
- 1 can (28 oz/796 ml) tomatoes
- 2 cups (500 ml) chicken broth
- 2 tsp sugar (optional)
- 1/2 cup (125 ml) 35% cream

Preparation

- In a saucepan over medium heat, soften the onion, carrot and garlic in the butter. Add the curry powder and cook for 1 minute, stirring constantly. Add the tomatoes, broth and sugar. Bring to a boil, reduce the heat and simmer for 15 minutes or until the carrots are tender.
- Transfer the soup to a blender and purée until smooth. Add the cream and adjust the seasoning. Ladle into bowls and serve.

Note from Ricardo

The soup can be frozen before adding the cream.

Personal Note

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The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

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