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Roasted Tomato and Curry Soup

Roasted Tomato and Curry Soup
Serves: 4


12 plum tomatoes, cut in half
2 carrots, diced
4 garlic cloves
4 tablespoons olive oil
2 cups chicken stock
2 teaspoons curry powder
parmesan shavings
4 roasted chilies


Preheat oven to 425F.
Place tomatoes cut side down, carrots and garlic on a baking tray and pour over the oil.
Toss with salt, pepper and curry powder.
Roast in the oven for about 45 minutes.
Take it out, let the mixture cool and remove the skin from the tomatoes.
Place everything in a blender and pure until smooth.
Pour into a large pot, add stock and bring to a boil.
Let the soup simmer for 10 minutes.
Serve with some parmesan shavings and a roasted chili.

{Photo Credit: Colin Cooke}

Sweet Paul

Recipe Source:

Sweet Paul

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