Our Veggie Kitchen

I've made this a couple a couple of times and it's fast becoming one of my favorite soups. It's not spicy hot, but the blending of colors and flavors is beautiful and the spinach adds a welcoming texture to this creamy soup.



Curried Tomato Soup
3 tbs vegetable oil
1 tsp cumin seed
1 tsp brown mustard seed (or yellow)
1 large onion, chopped
6 red jalapeno peppers, seeded & chopped
4 cloves garlic, chopped
1 tbs ginger, chopped
1 cup red lentils
1 tbs curry powder
1/2 tsp salt
2 tsp sugar
2 lbs tomatoes, chopped (about 5 cups)
5 cups water, divided
6 oz tomato paste
4 cups fresh spinach, chopped
3/4 cup plain soy yogurt

In a large sauce pan, heat the oil over medium high. Add the cumin and mustard seed and cook until they begin to pop. Add the onion and jalapeno and saute until the onion begins to caramelize and turn brown. Add the ginger, garlic and red lentils and saute until the ginger and garlic become fragrant. Stir in the curry powder, salt sugar and tomatoes and cook until the tomatoes begin to soften. Add 4 cups of water and bring to a boil. Simmer, covered for about 45 minutes, until the lentils have turned to mush.

In batches, blend the soup and set a side. In the now empty sauce pan, add 1 cup of water and the chopped spinach. Bring to a boil, then cover and simmer until the spinach is fully cooked, about 5 minutes or so. Add the blended soup and wisk in the soy yogurt. Bring the soup just to a simmer, then remove from heat.

5 Servings: 335 cal (11g fat, 49g carbs, 14g protein)