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Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons curry powder
1 tablespoon sweet paprika
2 ¼ cups canned Italian plum tomatoes, pureed with their juice
2 cups garlic broth (see recipe)
1 tablespoon salt
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste
8 tablespoons plain yogurt
Nutritional analysis per serving (4 servings)
11 grams carbs; 19 milligrams cholesterol; 116 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 5 grams fiber; 613 milligrams sodium; 3 grams protein; 5 grams sugar
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
In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
- Step 2
Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
- Step 3
Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.
Private Notes
Comments
I went to the grocery store and learned that cans of tomatoes come in different sizes.
Great soup Also added a can of coconut milk and a can of garbanzo beans
Way spicier than I expected. Added a can of coconut milk. Delicious