Roasted Tomato Curry Soup
December 05, 2021
Serves - 2
| Item | quantity |
| Tomato Sliced | 250 g or little more than 1 cup |
| Cherry Tomato | 250 g or little more than 1 cup |
| Ginger chopped | 1/2 tbsp |
| Garlic | 1 full head |
| Onions Sliced | 250 g |
| Thyme | 1 tsp |
| Fresh Basil | 2 tbsp |
| Rosemary | 1 small branch |
| Green Chili(optional) | 2 |
| THE ONE CURRY Masala Blend | 1 tbsp |
| Vegetable Stock | 1 Cup |
| Salt | 1/4 tbsp |
| Table or coconut cream | 1/4 cup |
Roast
- Add 2 tbsp oil to the baking sheet
- Add the sliced tomatoes, onions, full garlic, ginger, all the herbs
- Season with 1 tsp salt, black pepper and 1/2 tbsp of THE ONE CURRY Masala
- Bake at 350 C for 30 minutes
Blend:
- Now get rid of the rosemary stem and squeeze the roasted garlic out of the head
- Blend all the ingredients in a hand or regular blender with 1/2 cup water.
Soup:
- Strain the soup base if you like it smooth(optional)
- In a pot add a tbsp butter and add the blended soup base
- Add 1/2 tbsp of THE ONE CURRY Masala spice blend
- Add 1 cup of vegetable stock and bring to a nice boil.
- Check for salt.
- Finish it off with 1/4 cup of cream.
- Enjoy with some nice toast.
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