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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Indian Tomato Soup

Source: dLife

Very spicy tomato soup with curry, and garlic.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	125.7

Total Carbs	10.9 g

Dietary Fiber	2.1 g

Sugars	5.3 g

Total Fat	7.6 g

Saturated Fat	1.0 g

Unsaturated Fat	0.6 g

Potassium	112.1 mg

Protein	0.8 g

Sodium	233.7 mg

Dietary Exchanges 7.6 Fat, 1.4 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

If using fresh tomatoes, bring a large pot of water deep enough to submerge the tomatoes to a boil over high heat. Cut a small X in the bottom of each tomato and plunge them into the boiling water for 30 seconds each.
Remove the tomatoes. When cooled, peel away the loosened skin. Remove the cores from the tomatoes and coarsely chop the flesh.
Heat the oil in a large saucepan over medium heat. Add the onion, chile pepper, and garlic and cook for 4 minutes (or until soft). Stir in the fresh or canned tomatoes and cook, stirring often for 5 minutes.
In a small bowl, blend the tomato paste with the vegetable broth and add to the saucepan. Add the curry powder and simmer for 7 minutes.
To serve, divide the soup among 4 serving bowls. Sprinkle the cilanto on top for garnish.