My dearest friends and Savory Sisters followers (which are one and the same), today I am sharing with you one of my prized and precious recipes.
Tomato Curry Soup.
Once upon a time, we were invited to a friend’s house for dinner. When we sat down to the table, the first thing brought out was this soup. Everyone was quiet while they ate it. I was very sad when it was gone. Sad, I tell you. I’ve had tomato soup before. But this was nothing like normal tomato soup. I’d never really had curry before, so I didn’t know what the spices were. Just that they were fabulous and I needed more. Thankfully, my friend was willing to share the recipe with me. It came from a cookbook that she’s had forever that isn’t available in stores anymore.
Do you have pre-conceived ideas about tomato soup? About curry? Set them aside and give this a try. If you’re too nervous to go to the trouble, come around my house in the fall and winter. I will gladly share some with you.
I’m taking pictures of the process, cause it’s a cold and rainy day. Good for that, I think.
The recipe is listed below, but the pictures are of a double batch. I’m going to take some to a friend who is sick.
Tomato Curry Soup
¼ c butter
1 lg onion, chopped
3 carrots, shredded
2 T chopped black olives
1-2 T curry powder
1 28 oz can whole tomatoes or 3 c fresh seeded tomatoes
2 13 oz cans chicken broth
¼ tsp ground allspice
¼ tsp ground cumin
1 c half & half
salt to taste
In a large pot, melt the butter at med. high heat. Cook onions, carrots and olives for 35 minutes, stirring occasionally.
As you’re blending, pour the blended portions into a separate bowl. When it’s all done, return it to your original pot.
See how much I love you? This is truly in my top three for precious recipes.
And, btw, I did not end up using any salt in this batch. It was perfect. Make sure you taste the finished product first.
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