Tomato and Carrot Curry Soup Recipe

Name: Tomato and Carrot Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Small Tomatoes; 6 whole Carrots, Peeled, Ends Trimmed Off; 2 whole Medium Onions, Peeled And Cut In Half; Olive Oil, Enough To Drizzle Over The Veggies Before Roasting; 1/2 cups White Wine; 1 teaspoon Dry Ginger; 1/2 teaspoons Ground Cumin; 3 cloves Garlic, Peeled; 1 can (14 Oz. Size) Chicken Or Vegetable Broth; 2 Tablespoons Butter; 1 Tablespoon Sugar; 1/2 cups Canned Chick Peas, Drained And Rinsed; 1/2 cups Frozen Soy Beans Out Of The Shell And Defrosted; Salt And Pepper, to taste; Sour Cream Or Greek Yogurt For Garnish

Servings: persons

6 whole Small Tomatoes
6 whole Carrots, Peeled, Ends Trimmed Off
2 whole Medium Onions, Peeled And Cut In Half
Olive Oil, Enough To Drizzle Over The Veggies Before Roasting
1/2 cups White Wine
1 teaspoon Dry Ginger
1/2 teaspoons Ground Cumin
3 cloves Garlic, Peeled
1 can (14 Oz. Size) Chicken Or Vegetable Broth
2 Tablespoons Butter
1 Tablespoon Sugar
1/2 cups Canned Chick Peas, Drained And Rinsed
1/2 cups Frozen Soy Beans Out Of The Shell And Defrosted
Salt And Pepper, to taste
Sour Cream Or Greek Yogurt For Garnish

1
Start by preheating your oven to 400 F. On a large rimmed sheet pan put the whole tomatoes, carrots and onions.
2
Drizzle them with olive oil and sprinkle with salt.
3
Put the pan into the heated oven.
4
Let the veggies roast for about 30-40 minutes giving them a flip halfway through.
5
When done the veggies should be tender and nicely roasted.
6
But dont be afraid of them browning, thats flavor.
7
Remove pan from oven.
8
Put the veggies in a soup pot on the stove.
9
Add the wine and spices and micro plane in the fresh garlic.
10
Bring the pot to a boil.
11
Add about three quarters of the can of chicken broth and allow the pot to simmer until the carrots are very tender, about 10-15 mins.
12
Using your stick blender or in small batches in a food processor start blending up the soup until mostly smooth.
13
Be careful, hot soup and sharp blades can lead to a myriad of kitchen injuries.
14
If the soup looks too thick use more of the chicken broth to thin the soup.
15
Put the blended soup back on the stove over low heat and stir in the butter.
16
Taste the soup; add more spices, salt and sugar as needed to get a flavor you enjoy.
17
Just before serving stir in the chickpeas and soy beans and let them cook in the soup until heated through.
18
You could easily leave out the beans or only use one kind.
19
Serve!
20
Dont forget to garnish each bowl with a dollop of sour cream.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 whole Small Tomatoes, 6 whole Carrots, Peeled, Ends Trimmed Off, 2 whole Medium Onions, Peeled And Cut In Half, Olive Oil, Enough To Drizzle Over The Veggies Before Roasting, and more.

Yes, Tomato and Carrot Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Carrot Curry Soup

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