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| Food for Thought | |
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| CURRIED TOMATO SOUP for 20 - 25 | |
| 1/2 cup corn or canola oil 2 large onions, chopped 2 tart apples, peeled and chopped 2 Tbs chopped fresh ginger 2 Tbs chopped garlic 1 jalapeno, seeded and chopped 2 Tbs curry powder 2 Tbs ground cumin 1 1/2 tsp turmeric |
1 1/2 tsp ground cardamom 1 1/2 tsp freshly ground pepper 4 28-oz cans crushed tomatoes 2 Tbs light brown sugar 1/4 cup cider vinegar Salt to taste 10 cups chicken or vegetable stock yogurt for garnish |
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| 1 | Make soup base: Heat oil in large, heavy saucepan over medium high heat. Sauté the onions and apples until tender and golden, about 8 minutes. Add ginger, garlic, and jalapeno and cook a few minutes. Stir in the spices and sauté a minute or so more. |
| 2 | Stir in the tomatoes and simmer for 45 minutes. Add brown sugar and vinegar, then season carefully with salt. Cool and refrigerate until ready to finish.* |
| 3 | Before serving, transfer soup base to stock pot and add the vegetable stock. Bring to a simmer and adjust seasonings. Soup is best not quite piping hot. |
| * The base freezes very well.
If you aren't cooking for a crowd, divide into
smaller containers and adjust broth quantities when
finishing. |
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| Kitty Graves | |
| Served at the Holiday Lunch Fundraiser, 12/02 |
