Bombay Tomato Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Bombay Tomato Soup calories by ingredient
Number of Servings: 6
Ingredients
-
Coconut Oil, 2 tbsp
Onions, raw, 1 cup, chopped
Granny smith apple - 1 med. apple,
Carrots, raw, 1 medium, chopped
Celery, raw, 1 stalk, large (11"-12" long), Chopped
Curry powder, 3 tsp
Flour, whole grain, 2 tbsp
Vegetable Broth, 4 cup
Crushed Tomatoes, 28 oz
*Crosse & Blackwell Chutney, 1/4 cup
Salt, 1 dash
Pepper, black, 1 dash
Green onion, 1 serving chopped for Garnish
Directions
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