Curried Tomato Garlic And Potato Soup Recipes

CURRY POTATO LENTIL SOUP

Steps:

• 1. Fry onions in olive oil until beginning to brown.
• 2. Add garlic, celery and carrots and cook until beginning to soften.
• 3. Add spices and cook until fragrant.
• 4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
• 5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
• 6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
• 7. Devour, but don't let the potatoes burn your mouth!

CURRIED TOMATO, GARLIC, AND POTATO SOUP

Steps:

• Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange potatoes in one pan and tomatoes in second pan. Add garlic to one of the pans. Drizzle potatoes with oil; toss. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle tomatoes with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle one teaspoon of savory or thyme over ingredients in each pan. Roast 20 minutes; turn potatoes and tomatoes with a spatula. Sprinkle curry powder over both pans. Cook until potatoes and garlic are tender, 20 to 30 minutes more.
• Transfer potatoes to a food mill fitted with a medium disk, in batches if necessary. Pass potatoes through mill; transfer to a stockpot. Add 2 cups stock to roasting pan; place over high heat on stove. Cook, scraping up any cooked-on bits with a wooden spoon, until liquid reduces slightly 2 to 4 minutes. Add liquid to stockpot; stir until smooth.
• Using back of a knife, scrape soft, roasted garlic out of 4 to 5 cloves; reserve. Scrape out remaining garlic; set aside. Set aside 12 pieces of tomato for garnish. Transfer tomatoes to food mill with the 4 to 5 cloves of garlic; pass through into a large bowl. Transfer to stockpot. Add remaining 1 1/2 cups stock and milk. Place over medium heat; stir until warm and combined. Adjust seasoning. Just before serving, add lemon juice to taste.
• Toast bread slices under the broiler. In a small bowl, smash reserved garlic cloves with a fork until smooth. Chop leaves from two sprigs of thyme. Slather toast with garlic puree, top with reserved tomatoes, and sprinkle with chopped thyme. Use remaining thyme to garnish soup.

ROASTED TOMATO CURRY SOUP

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• 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.
• 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.
• Use an immersion blender to puree soup until smooth.

CURRY-TOMATO SOUP

Steps:

• In 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.
• Stir 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.
• Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

CHUNKY TOMATO POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.