Curried Tomato Soup with Rice

Prep: 15 minutes Cook: 20 minutes for soup, 40 minutes for rice



  • 2 cups white onion, peeled and chopped
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 4 1/2 cups vegetable broth
  • 1 tbsp curry powder
  • 32 ounce can tomatoes, diced
  • 1 cup white wine
  • 1 tsp fennel seeds
  • 1/4 tsp crushed red pepper
  • freshly ground pepper
  • salt
  • 2 cups cooked brown rice


Start cooking the rice before you begin on the soup.

Place the onions and garlic in a large pot with about 1/2 cup of the vegetable broth. Cook stirring frequently until onions begin to soften. Add the ginger and cook and stir for another 2 minutes. Stir in the curry powder until well mixed into the onions. Add the remaining broth, the tomatoes, wine, fennel seed, and chili flakes. Bring to a boil, reduce heat and simmer for 10 minutes. Season with freshly ground pepper and salt.

Ladle soup into bowls and spoon the warm rice into the middle of each bowl.