Tomato, Curry and Rice Soup

onion
Olive Oil
Curry Powder
Canned Tomatoes
thyme
Fat Free chicken broth
salt
Bay Leaf
Brown Rice
Skim Milk
Greek Yogurt

Saute onion in a large stockpot with the olive oil until soft. Add the remaining ingredients except the milk and Greek yogurt to the pot and cook for 45 minutes over medium-low heat. If you don't have Greek yogurt, milk or half & half can substitute. Remove the bay leaf and puree in batches in a blender or with a soup wand. Return to pot and stir in milk and the Greek yogurt. This soup freezes very well!

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELAB95.