Roasted Tomato Curry Soup

This is a bright tomato soup that warms you down to your toes.

Step: 1

Preheat an oven to 450 degrees F (230 degrees C).

Step: 2

Spread the drained tomatoes on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to brown and shrink slightly, about 20 minutes.

Step: 3

Heat butter over medium-low heat in a large saucepan. Stir in the saffron, celery, carrot, onion, and garlic; cook until softened, about 10 minutes. Mix in the roasted tomatoes, reserved tomato juices, and chicken broth. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice, and cilantro.

Step: 4

Use an immersion blender to puree soup until smooth.

Per Serving: 222 calories; protein 1.6g; carbohydrates 8.8g; fat 19.9g; cholesterol 15.3mg; sodium 217mg.

The word “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.