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4
first-course servingsEasy
Published 1998
This is a wonderful soup, hot or cold. I always make at least double the recipe. Made with the garlic broth, it is vegetarian.
In a medium saucepan, melt the butter over low heat. Stir in the onion and cook until it is limp and completely translucent, about 10 minutes. Stir in the curry powder and paprika and cook, stirring constantly, for 3 minutes.
Meanwhile, if using canned plum tomatoes, purée in a food processor. Stir the tomato purée and stock into the onions. Bring to a boil. Lower the heat and simmer fo