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Indian Tomato Soup
Source: dLife

Very spicy tomato soup with curry, and garlic.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 1/2 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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0 1/2 lb  fresh tomatoes
2 tbsp  extra virgin olive oil
1 each  medium onions
1 each  Chile Peppers, green, whole
3 each  medium garlic cloves
1 tbsp  tomato paste
4 cup  low sodium vegetable broth
0 1/2 tsp  curry powder
1 tbsp  fresh cilantro
  1. 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.
  2. Remove the tomatoes. When cooled, peel away the loosened skin. Remove the cores from the tomatoes and coarsely chop the flesh.
  3. 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.
  4. 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.
  5. To serve, divide the soup among 4 serving bowls. Sprinkle the cilanto on top for garnish.

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