Cold Curried Tomato Soup
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons vegetable oil
- 1large onion, finely chopped
- 1tablespoon minced fresh ginger
- 1tart apple, chopped
- 1½teaspoons ground cumin
- ½teaspoon ground coriander
- ½teaspoon ground turmeric
- 1teaspoon curry powder
- 3medium-large ripe tomatoes, chopped
- 1½cups water
- Salt and freshly ground black pepper to taste
- 1½cups plain yogurt
- 1tablespoon chopped fresh mint
Nutritional analysis per serving (6 servings)
124 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 3 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy saucepan. Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes. Do not allow the onion to brown.
- Step 2
Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes. Remove from the heat and puree the mixture in a food processor or blender, then force through a sieve to remove the tomato and apple skins and seeds. Season to taste with salt and pepper. Refrigerate, covered, until ready to serve.
- Step 3
Stir the yogurt to smooth it, then stir it into the soup. Serve the soup garnished with a sprinking of mint.
Private Notes
Comments
How many does this recipe serve? Please advise ASAP. And thanks!