From Sandi's Recipe File - Curried Tomato Soup

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"Curried Tomato Soup"

Recipe Source:
September 2006 Issue
Chatelaine

Serving Size: Makes 8 cups

Amount Ingredient

Olive or vegetable oil

3 cloves garlic, minced

1 onion, finely chopped

8 plum tomatoes

1 teaspoon each curry powder and ground coriander

1/2 teaspoon each ground cumin, chili powder, granulated sugar and 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

Preparation Instructions:

1. 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.
2. Once onion is soft, increase het 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.
Per serving: 87 calories; 3.9 g protein; 14.2 g carbohydrates; 1.4 g fibre; 1 g fat.

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