Recipe - Curried Cream Of Tomato Soup

One fourth cup Butter
1 lg Onion, chopped
2 Carrots, shredded
1 tablespoon Curry powder
1 cn (28 ounce) tomatoes
3 tablespoon Chopped fresh parsley
2 cn (1314 ounce) chicken broth,
divided
One fourth teaspoon Allspice
One fourth teaspoon Cumin
1/8 teaspoon Ground nutmeg
1 cup Heavy whipping cream (or
half and half)
Salt and pepper to taste

Melt butter in large saucepan over medium heat. Add onion and carrots,
saute on low heat for 20 minutes or until onions are lightly golden.
Sprinkle onions and carrots with curry powder; cook, stirring occasionally
about 5 minutes. Stir in tomatoes, parsley, one of the cans of broth,
allspice, cumin and nutmeg; simmer about 40 minutes. Pour mixture in
batches into container of food processor or blender; process until smooth.
Return to saucepan over mediumlow heat; stir in the other can of broth and
cream (or half and half). Add salt and pepper to taste.

Posted to Recipe Archive 29 Sep 96

submitted by:

Date: Thu, 5 Sep 1996 21:04:28 0500 (CDT)