Curry-Tomato Soup

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 tablespoons curry powder
• 1 tablespoon sweet paprika
• 2 1/4 cups canned Italian plum tomatoes, pureed with their juice
• 2 cups garlic broth (see recipe)
• 1 tablespoon salt
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper to taste
• 8 tablespoons plain yogurt

1. In a medium saucepan, melt the butter over low heat.
2. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes.
3. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
4. Stir in the tomato sauce and broth.
5. Bring to a boil.
6. Lower the heat, and simmer for 5 minutes.
7. Stir in the salt.
8. The soup can be made ahead up to this point.
9. Refrigerate for 2 hours or overnight if serving cold, or reheat.
10. Stir in lemon juice and pepper.
11. Top each serving with 2 tablespoons of the yogurt.

unsalted butter, onion, curry powder, sweet paprika, italian plum tomatoes, garlic broth, salt, lemon juice, freshly ground black pepper, plain yogurt

Taken from cooking.nytimes.com/recipes/7839 (may not work)