Tomato-Curry Soup with Riso and Basil-Mint Pesto

Name: Tomato-Curry Soup with Riso and Basil-Mint Pesto
Ingredients: 4 cups flavorful Chicken Stock or Vegetable Stock; 4 cups flavorful Chicken Stock or Vegetable Stock; One 32-ounce can diced tomatoes, (including juice), preferably Muir Glen; One 32-ounce can diced tomatoes, (including juice), preferably Muir Glen; ¼ teaspoon red pepper flakes; 1 teaspoon whole fennel seeds; 1 tablespoon minced fresh ginger; 1 cup dry white wine; 1 tablespoon olive oil; 1 tablespoon or more good curry powder, such as Madras Curry Powder; 1 tablespoon or more good curry powder, such as Madras Curry Powder; 1 tablespoon chopped garlic; 2 cups ¼-inch diced onion; Kosher or sea salt and freshly ground pepper; ⅓ cup riso pasta, cooked al dente; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Basil-Mint Pesto for garnishing (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a simple recipe, easily put together at the last moment. Remember that curry powders vary greatly in strength. Taste carefully to decide if you want more. Riso is pasta shaped like rice. Orzo or any other small shaped pasta can be used. To turn this into a main-course soup, you could add shellfish such as shrimp or scallops, smoked chicken, or even grilled portobello mushrooms. The Basil-Mint Pesto makes a nice addition and can be made ahead. The soup will still be delicious without

Ingredients

Soup

Ingredients

Method