CARROT & TOMATO CURRY SOUP
CARROT & TOMATO CURRY SOUP

CARROT & TOMATO CURRY SOUP

Yield
24 portions
Portion Size
1 cup
Ingredients: Measure:
Carrots, peeled, diced
3-3/4 lbs
Yellow onion, diced
3-3/4 cups
Butter, cubed
6 tbsp
Garlic, minced
6 tbsp
Curry powder
5 tbsp
Ground cumin
4 tbsp
Ground coriander
4 tbsp
Ground ginger
4 tbsp
Angela Mia® Whole Peeled Tomatoes-No Salt Added
3-3/4 lbs
Vegetable stock
3 quarts
Heavy (whipping) cream
4 cups
1-1/2 cups
crème fraîche
1/2 cup
Sunflower seed kernels, toasted
2 tbsp

Directions

  1. In a large stockpot over medium heat, sautè carrots and onions in butter until they begin to turn golden brown, about 8-10 minutes.

  2. Reduce heat to low and add garlic, curry powder, cumin, coriander and ginger. Cook for 1 minute or until seasonings are toasted and fragrant.

  3. Add tomatoes and stock. Bring to simmer over medium-high heat, and cook until vegetables are tender, about 20 minutes.

  4. Using blender, purée soup until smooth.

  5. Return soup to stockpot, and stir in heavy cream and tomato sauce. Cook over medium-low heat until soup is heated through.

  6. To Make One Portion: Serve 1 cup (8 ounces) of soup, garnished with 1 teaspoon crème fraîche and 1/4 teasponn toasted sunflower seeds.

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