Bombay Tomato Soup
- Number of Servings: 6
Ingredients
Coconut Oil, 2 tbsp Onions, raw, 1 cup, chopped Granny smith apple - 1 med. apple, Carrots, raw, 1 medium, choppedCelery, raw, 1 stalk, large (11"-12" long), Chopped Curry powder, 3 tsp Flour, whole grain, 2 tbspVegetable Broth, 4 cup Crushed Tomatoes, 28 oz*Crosse & Blackwell Chutney, 1/4 cupSalt, 1 dash Pepper, black, 1 dashGreen onion, 1 serving chopped for Garnish
1. Pour oil in large stockpot over medium heat; stir in the onion, apple, carrot and celery. Cook, stirring frequently, for 4-6 minutes or until onions are translucent.
2. Sprinkle in the curry powder and cook, stirring constantly, for 1-2 minutes. Stir in flour; cook stirring constantly, for 2-3 minutes. Add the broth; stir until smooth. Stir in crushed tomatoes, chutney. Reduce heat to low; simmer 15 - 20 minutes or until the carrots are tender.
3. Check seasoning. Ladle into bowl and garnish with green onion.
Serving Size: 4-6 Servings
2. Sprinkle in the curry powder and cook, stirring constantly, for 1-2 minutes. Stir in flour; cook stirring constantly, for 2-3 minutes. Add the broth; stir until smooth. Stir in crushed tomatoes, chutney. Reduce heat to low; simmer 15 - 20 minutes or until the carrots are tender.
3. Check seasoning. Ladle into bowl and garnish with green onion.
Serving Size: 4-6 Servings
Nutritional Info Amount Per Serving
- Calories: 226.2
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 982.3 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 6.8 g
- Protein: 5.4 g
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