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Ingredients
- 2 tbsp. unsalted butter
- 1 onion, peeled & minced
- 1/2 pound carrots, peeled & minced
- 1 teaspoon curry pwdr
- 7 lg. ripe tomatoes
- 3 1/2 c. chicken broth
- 6 tbsp. slivered basil leaves
- Salt & pepper to taste
Directions
- Heat butter in a soup pot. Add in onion and cook for 5 min. Add in carrots and curry pwdr. Cover and cook 20 min more, till vegetables are tender. Fill a saucepan with water; bring to a boil. Spear one tomato at a time with a fork and dip into water for 30 seconds; remove, peel off skin and chop coarsely. Add in minced tomatoes and chicken broth to saucepan with vegetables. Bring to a boil, lower heat and simmer for 20 min. Add in 2 Tbsp. basil and salt and pepper; simmer 1 minute. Transfer soup to a blender or possibly food processor. Puree till smooth. Stir in remaining basil. Serve warm or possibly cool. Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1164g | |
| Recipe makes 2 servings | |
| Calories 301 | |
| Calories from Fat 119 | 40% |
| Total Fat 13.55g | 17% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 757mg | 32% |
| Potassium 2134mg | 61% |
| Total Carbs 39.4g | 11% |
| Dietary Fiber 12.7g | 42% |
| Sugars 22.18g | 15% |
| Protein 11.13g | 18% |
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