Tomato curry soup with goat cheese

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3.9 20
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 3 TABLESPOONS Olive oil
  • 1 TABLESPOON Tomato paste
  • 1 TABLESPOON Flour
  • 2 TABLESPOONS Curry Powder
  • 1 can(s) (850 ml) Tomatoes
  • 400 ml Vegetable broth
  • 1 untreated lemon
  • 6 Stem(s) Thyme
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS Honey
  • 100 g Fresh goat cheese

Directions

  1. 1

    Peel onion and garlic and cut into fine cubes. Heat 1 tablespoon of oil. Fry the onion and garlic for about 3 minutes while stirring. Add tomato paste, flour and curry and fry briefly.

  2. 2

    Add tomatoes and stock, bring to the boil and simmer for about 15 minutes, stirring occasionally. Wash lemon hot, rub dry. Peel in thin strips with a zest ripper. Cut the fruit in half and squeeze the juice.

  3. 3

    Wash thyme, shake dry, pluck leaves from the stalks. Chop lemon zests and thyme finely, place in a bowl and mix with 1-2 tbsp. lemon juice and 2 tbsp. oil. Season with salt and pepper.

  4. 4

    Finely puree the soup with a hand blender and season to taste with salt, pepper and honey. Crumble cheese over the soup and add some Gremolata.

Nutrition Facts

KCAL
180 kcal
CARBS
16 g
FATS
10 g
PROTEINS
5 g