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Ingredientes
- 2 Tbsp. unsalted butter
- 1 sm onion finely minced
- 3 Tbsp. curry pwdr
- 1 Tbsp. sweet paprika
- 2 1/2 c. pureed canned Italian plum tomatoes
- 2 c. beef, chicken or possibly garlic stock Salt to taste
- 1 Tbsp. fresh lemon juice Freshly-grnd black pepper to taste
Direcciones
- Puree tomatoes in food processor or possibly blender.
- In a medium saucepan, heat the butter over low heat. Stir in the onion and cook till it is limp and completely translucent/soft, about 10 min. Stir in the curry pwdr and paprika and cook, stirring constantly, for 3 min. Stir tomato puree and stock into the onions. Bring to a boil. Lower the heat and simmer for 5 min. Stir in the salt. The soup can a be made ahead up to this point and refrigerated.
- Stir in the lemon juice and pepper to taste just before serving.
- This recipe yields 4 (1-c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 221 | 64% |
| Total Fat 24.7g | 31% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 279mg | 12% |
| Potassium 743mg | 21% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.64g | 3% |
| Protein 21.72g | 35% |
