Try this Curry Tomato Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in large saucepan over medium heat. Add onion, carrots, and olives; cook 35 minutes, stirring occasionally. Sprinkle vegetables with curry powder; cook, stirring frequently, 5 minutes. Reduce heat to low; stir in tomatoes, parsley, 1 can chicken broth, allspice, and cumin. Simmer 30 minutes. Press mixture through food mill or immersion blender. Return soup to saucepan over low heat; stir in remaining can chicken broth and half-and-half. Add salt to taste. Serve hot.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 148 | ||
Calories from Fat: 115 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 35.1mg | 11 % | |
Sodium 118.8mg | 4 % | |
Potassium 204.6mg | 5 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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