Curried Tomato Soup

• 2 tablespoons unsalted butter
• 1 small onion, peeled and finely chopped
• 3 tablespoons curry powder
• 1 tablespoon sweet paprika
• 1 3/4 cups plum tomato sauce (see Micro-Tip)
• 2 cups chicken broth
• 2 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1/4 cup lowfat yogurt, optional

1. Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid.
2. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes.
3. Stir in onion.
4. Cook, uncovered, for 2 minutes.
5. Stir in curry powder and paprika.
6. Cook, uncovered, for 2 minutes.
7. Remove from oven.
8. Stir in tomato sauce.
9. Whisk in chicken broth.
10. Cook, covered, for 5 minutes.
11. Remove from oven and uncover.
12. Stir in lemon juice, salt and pepper.
13. Ladle into bowls.
14. Top each serving with 1 tablespoon yogurt, if desired.

unsalted butter, onion, curry powder, sweet paprika, tomato sauce, chicken broth, lemon juice, kosher salt, freshly ground black pepper, lowfat yogurt

Taken from cooking.nytimes.com/recipes/11541 (may not work)