Nov 12, 2006
Curried Tomato Soup
- olive oil
- 1/2 onion, minced
- 1 carrot, diced
- 1 stalk celery, minced
- 1 1/2 tsp curry powder
- 3 small cinnamon sticks
- 2 bay leaves
- 1 tsp whole cloves
- 1/2 tsp pepper
- salt
- 7 cups chicken stock
- 7 oz. tomato paste
- 2 tbsp almonds
- 3/4 cup heavy cream
- Heat 1 tbsp olive oil in a dutch oven. Add the onion and saute for 3 minutes. Add the carrot and the celery and saute for 5 minutes. Add the curry powder, cinnamon, bay leaves and pepper. Cook for 3 minutes.
- Stir in the tomato paste. Add the broth and the almonds.
- Bring to a boil, reduce the heat, simmer for 1 hour. Remove the bay leaves, and the cinnamon sticks.
- Pour into a blender and puree until smooth.
- Return to the pot and season with salt to taste.
- Stir in the cream and heat through without boiling.
- Serve.
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