Roasted tomato curried soup
1 hour
This flavourful tomato soup uses a tin of chopped tomatoes and has hints of saffron and curry powder that will warm you down to your toes. Serve with toasted crunchy bread.
Jen Woy
6 people made this
Ingredients
Serves: 4
- 1 (400g) tin chopped tomatoes, drained and juice reserved
- 4 tablespoons extra virgin olive oil
- salt and black pepper to taste
- 2 tablespoons butter
- 2 large pinches saffron
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 250ml chicken stock
- 1/2 teaspoon curry powder, or to taste
- 1 teaspoon lime juice
- 2 tablespoons freshly chopped coriander, or to taste
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Preheat an oven to 230 C / Gas 8.
- Spread the drained tomatoes on a rimmed baking tray. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to roast and shrink slightly, about 20 minutes.
- Heat butter over medium-low heat in a large saucepan. Stir in the saffron, celery, carrot, onion and garlic; cook until softened, about 10 minutes. Mix in the roasted tomatoes, reserved tomato juices and chicken stock. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice and fresh coriander.
- Use an immersion blender to puree the soup until smooth.
