• 2 tablespoons butter or Olive Oil (V)
  • 1 small onion, finely chopped
  • 3 tablespoons curry powder
  • 1 tablespoon sweet paprika
  • 2 1/4 cups canned Italian plum tomatoes, pureed with their juice
  • 2 cups vegetarian broth
  • 3 cloves garlic, finely chopped
  • 1 tablespoon salt
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper to taste
  • 1/3 cup plain yogurt or soy yogurt

This curry tomato soup is great served before the main dish or as a light dinner/lunch. It is a traditional soup found in almost every home and restaurant in India (where I had my first bowl of Curry Tomato Soup!) Curry can be purchased mild, medium or hot, so soup can be spiced to individual taste. Local Indian markets carry wonderful curry spices and many times at half the price than your local grocery.

  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 5 -10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 5 minutes.
  2. Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 10 minutes. Stir in the yogurt, lemon juice and salt. The soup can be made ahead. Refrigerate for 2 hours or overnight if serving cold, or reheat.
  3. Top each serving with 2 tablespoons of the yogurt and cilantro or parsley (optional)