Curried Tomato Soup

Name: Curried Tomato Soup
Yield: Makes about 6 cups (1.5 l); 6 generous first-course servings
Cuisine: Italian
Ingredients: 2 cups (500 ml) cold Basic Chicken Stock or commercial chicken broth; 1½ cups (360 g) nonfat yogurt; ¼ cup (7 g) mint leaves, cut across into narrow strips; 2 teaspoons fresh lemon juice; Kosher salt, to taste; 6 mint sprigs, for serving; 3 tablespoons vegetable oil; 2 cloves garlic, smashed, peeled, and very finely chopped; 2 tablespoons curry powder; 1 teaspoon dry mustard; 3 pounds (1.4 kg) tomatoes, cored and coarsely chopped

Preparation info

Makes about 6 cups 1.5 l ) ;
6
generous first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

A zingy soup softened with yogurt, this makes a good first course.

Ingredients

3 tablespoons vegetable oil
2 cloves garlic, smashed, peeled, and very finely chopped
2

Europe
Asia
Italy
India
China
Genoa
Milan
Starter
Winter
Summer
Tuscany
Mediterranean
Soup
Gluten-free

Method

In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until soft, about 5 minutes. Add the curry and mustard and cook, stirring, for 3 minutes.

Stir in the tomatoes and 1 cup (250