Recipe: Curry Tomato Soup (blender or food processor)

CURRY TOMATO SOUP

2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons curry powder
1 tablespoon sweet paprika
2 1/2 cups pureed canned Italian plum tomatoes
2 cups beef, chicken or garlic stock
Salt to taste
1 tablespoon fresh lemon juice
Black pepper

Puree tomatoes in food processor or blender.

In a medium saucepan, melt the butter over low heat. Stir in the onion and cook until it is limp and completely translucent, about 10 minutes.

Stir in the curry powder and paprika and cook, stirring constantly, for 3 minutes.

Stir tomato puree and stock into the onions. Bring to a boil. Lower the heat and simmer for 5 minutes. 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.

Makes 4 servings (1 cup each)
Source: Soup, A Way of Life by Barbara Kafka