February is such a weird month.  You have days – sometimes an entire week – where the weather turns mild, making you think that, hey!  it’s spring!!  The crocuses start to come up one day, then you’re out scraping frost off your car the next.

This week is Mardi Gras and I have a special treat planned for Pancake Day, so check in later in the week!  In the meantime, since it’s still a little cold, I thought I’d post some spicy tomato soup to warm you up a bit! 

I’ve really only become a convert to the flavor combo of tomatoes and sweet smoked paprika in the last couple of years – but, now, I can’t get enough. And, that’s what really makes this a killer soup – the curry powder brings on the spice, but the smoky base note is what really makes this a great soup.  Give it a try!

Curried Tomato Soup

  • Olive oil
  • 1 onion, trimmed, peeled and diced
  • 1 carrot, peeled, trimmed and diced
  • 1 red pepper, cored and diced
  • 2 cloves garlic, minced or microplaned
  • 3 Tbsp curry powder (I used a madras curry powder)
  • 1 tsp sweet smoked paprika
  • 2 cans diced tomatoes
  • 2 cups vegetable stock
  • salt and pepper

In a large pot over medium heat, pour in a good glug or two of olive oil and, when it’s hot, add the onions, carrots and peppers and cook 10-15 minutes until softened.  Add the curry powder and paprika and cook for another 2 minutes before adding the garlic and cooking another minute.  Then, pour in the tomatoes and stock and bring to the boil before reducing to a simmer and cooking for another 20 minutes.  Taste for seasoning, then use a blender or stick blender to puree.

Advertisements