Curried Tomato Soup with Rice
Serves: 4
Prep Time: 15 min
Cook Time: 20 min
Ingredients
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
Directions
1
Start cooking the rice before you begin on the soup.
2
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.
3
Ladle soup into bowls and spoon the warm rice into the middle of each bowl.
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