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Roast Tomato & Curry Soup
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Indian Meat Soup

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4 - 5 lbs tinned tomatoes
3 large onions coarsely chopped
2 cloves Garlic separated and peeled
1/4 cup Olive Oil
4 cups Chicken Stock or Vegetable stock
1 Tablespoon Red Curry Paste
Lime juice to taste
salt to taste


  1. Place the tomatoes, onions and garlic into a bowl and pour in the oil. Gently toss the vegetables to coat well with oil.
  2. Place the vegetables on a sheet pan and arrange them evenly (so that none are overlapping each other). Place the sheet pan into a warm oven until dark brown or just turning black, then turn them so they are evenly browned. (don't worry if the vegetables begin to turn black, this time it is good to overcook the vegetables).
  3. Remove the sheet pan from the oven and place the vegetables in a food processor or a pan and blend with a hand blender. The object is to puree the vegetables. As you puree the mixture add the Kosher salt, the stock, and the red curry paste.
  4. The soup should be fairly thick at this point so you may want to add more or less stock to suit your own preferences.
  5. Place the mixture in a pan and heat thoroughly. This will help to release the flavour of the curry.
  6. At this point the soup is ready to serve or you can make it more elegant by straining it through a sieve to remove the pulp.
  7. Serve hot and drizzle with lime juice.
  8. You can also garnish with fresh herbs.

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