Roasted Tomato Curry Soup

This bright tomato soup with hints of saffron and curry will warm you down to your toes.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 222 Calories

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 1 cup chicken broth
• ¼ cup extra virgin olive oil
• 1 small carrot, diced
• ½ teaspoon curry powder
• salt and black pepper to taste
• 1 yellow onion, diced
• 1 teaspoon lime juice
• 2 tablespoons chopped cilantro (Optional)
• 1 (14 ounce) can diced tomatoes, drained and juice reserved
• 2 large pinches saffron

Recipe Instructions

Step 1

Preheat an oven to 450 degrees F (230 degrees C).

Step 2

Spread the drained tomatoes on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to brown and shrink slightly, about 20 minutes.

Step 3

Heat butter over medium-low heat in a large saucepan. Stir in the saffron, celery, carrot, onion, and garlic; cook until softened, about 10 minutes. Mix in the roasted tomatoes, reserved tomato juices, and chicken broth. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice, and cilantro.

Step 4

Use an immersion blender to puree soup until smooth.