Curried tomato soup

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PREP TIME

15 min

Makes

8 cups (2 L)

* PLUS Cooking time: 30 minutes

Ingredients

  • olive oil or vegetable oil
  • 3 garlic cloves , minced
  • 1 onion , finely chopped
  • 8 plum tomatoes
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 2 900-mL cartons chicken broth , or 8 cups bouillon
  • 1/2 cup couscous
  • 1/3 cup coarsely chopped fresh coriander , parsley or basil

Instructions

  • Coat a large saucepan with oil and set over medium-low heat. Add garlic and onion. Stir often until softened, 5 to 8 minutes. Meanwhile, cut tomatoes in half lengthwise. Squeeze out and discard seeds. Finely chop tomatoes.
  • Once onion is soft, increase heat to medium-high. Add tomatoes, curry powder, ground coriander, cumin, chili powder, sugar and salt. Stir to mix. Pour in broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium. Cover and simmer, stirring occasionally, to develop flavour, about 20 minutes. Then stir in couscous. Boil, uncovered and stirring often, until couscous is soft, 5 minutes. Stir in fresh coriander. Good with a dollop of tangy yogurt.

Nutrition (per serving)

  • Calories
  • 87,
  • Protein
  • 3.9 g,
  • Carbohydrates
  • 14.2 g,
  • Fat
  • 1 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 1028 mg.

Complex flavour from such a simple ingredient list. This soup is light yet comforting on a cool September night. Or pack in a Thermos for a warming lunch the next day.

Make Ahead

Prepare soup but don’t add couscous. Cover and refrigerate up to 3 days or freeze up to 3 months. Reheat and add couscous and fresh coriander just before serving.