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Roasted Tomato Curry Soup

Roasted Tomato Curry Soup Recipe

  • 1 (14 ounce) can diced tomatoes, drained and juice reserved
  • 1/4 cup extra virgin olive oil
  • salt and black pepper to taste
  • 2 tablespoons butter
  • 2 large pinches saffron
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 teaspoon curry powder
  • 1 teaspoon lime juice
  • 2 tablespoons chopped cilantro (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 222
Total Fat 19.9g
Saturated Fat 5.7g
Cholesterol 15mg
Sodium 314mg
Total Carbohydrate 8.8g
Dietary Fiber 2g
Sugars 4.4g
Protein 1.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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