Curried Cream of Tomato Soup
Curried Cream of Tomato Soup
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  • 1 onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 clove garlic, chopped
  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) curry powder
  • 1 can (796 ml/28 oz) tomatoes
  • 2 cups (500 ml) chicken broth
  • 2 teaspoons (10 ml) sugar (optional)
  • 1/2 cup (125 ml) 35% cream
  • Salt and pepper
  • Preparation
  • In a saucepan over medium heat, soften the onion, carrot and garlic in the butter. Add the curry powder and cook 1 minute more. Add the tomatoes, broth and sugar. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 15 minutes.
  • In a blender, purée the soup until smooth. Add the cream and adjust the seasoning. Return to the saucepan and reheat if desired (do not let the soup boil).
  • Description
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