Roasted Tomato Soup With Curried Shrimp And Rice Recipes

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ROASTED TOMATO SOUP WITH CURRIED SHRIMP AND RICE



Roasted Tomato Soup With Curried Shrimp And Rice image

Provided by Molly O'Neill

Categories     dinner, appetizer

Time 1h

Yield Four servings

Number Of Ingredients 13

1 pound medium shrimp, shelled and deveined
1 tablespoon curry powder
3 1/4 teaspoons salt
Freshly ground pepper to taste
8 large tomatoes
1 teaspoon olive oil
2 cups cooked Basmati rice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne
4 teaspoons chopped cilantro
1 teaspoon minced lemon rind

Steps:

  • Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with 1/4 teaspoon of the salt and pepper to taste. Set aside.
  • Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 1178 milligrams, Sugar 8 grams, TransFat 0 grams

SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST



Sunny's Simple Roasted Tomato Soup with Broiled Cheese Toast image

Provided by Sunny Anderson

Time 1h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
4 slices white bread
4 slices American cheese

Steps:

  • For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
  • Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
  • Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
  • For the toast: Preheat the broiler on high.
  • Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Steps:

  • Preheat oven to 450 degrees F.
  • Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
  • Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  • Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

CREAMY TOMATO SOUP WITH RICE



Creamy Tomato Soup With Rice image

It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.

Provided by Elisabetta47

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 tablespoons olive oil
1 large onion, sliced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 (14 ounce) cans tomatoes (best brand possible)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
4 tablespoons flour
1 teaspoon sugar
1 cup cream (or whole milk for a lighter version) or 1 cup half-and-half (or whole milk for a lighter version)
1 cup long grain rice

Steps:

  • Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
  • Stir and cook onions for 3-4 minutes.
  • Add tomatoes and tomato paste.
  • Gently simmer, uncovered, 10 minutes.
  • Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
  • Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
  • Meanwhile, cook rice according to package directions. Drain.
  • When ready, puree soup with an immersion blender or regular blender.
  • Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
  • Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.

CURRIED TOMATO, GARLIC, AND POTATO SOUP



Curried Tomato, Garlic, and Potato Soup image

Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

2 pounds Yukon gold potatoes, peeled and cut into roughly 2-inch pieces
2 1/4 pounds plum tomatoes, all quartered
1 head garlic
1 tablespoon olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 teaspoons dried savory or thyme
1 1/2 teaspoons curry powder
3 1/2 cups homemade or canned low-sodium chicken stock, skimmed of fat
1/2 cup skim milk
Juice of one lemon
6 slices whole-wheat bread
3 to 4 sprigs fresh thyme
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange potatoes in one pan and tomatoes in second pan. Add garlic to one of the pans. Drizzle potatoes with oil; toss. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle tomatoes with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle one teaspoon of savory or thyme over ingredients in each pan. Roast 20 minutes; turn potatoes and tomatoes with a spatula. Sprinkle curry powder over both pans. Cook until potatoes and garlic are tender, 20 to 30 minutes more.
  • Transfer potatoes to a food mill fitted with a medium disk, in batches if necessary. Pass potatoes through mill; transfer to a stockpot. Add 2 cups stock to roasting pan; place over high heat on stove. Cook, scraping up any cooked-on bits with a wooden spoon, until liquid reduces slightly 2 to 4 minutes. Add liquid to stockpot; stir until smooth.
  • Using back of a knife, scrape soft, roasted garlic out of 4 to 5 cloves; reserve. Scrape out remaining garlic; set aside. Set aside 12 pieces of tomato for garnish. Transfer tomatoes to food mill with the 4 to 5 cloves of garlic; pass through into a large bowl. Transfer to stockpot. Add remaining 1 1/2 cups stock and milk. Place over medium heat; stir until warm and combined. Adjust seasoning. Just before serving, add lemon juice to taste.
  • Toast bread slices under the broiler. In a small bowl, smash reserved garlic cloves with a fork until smooth. Chop leaves from two sprigs of thyme. Slather toast with garlic puree, top with reserved tomatoes, and sprinkle with chopped thyme. Use remaining thyme to garnish soup.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

A hearty yet simple tomato soup, full of flavour and fresh vegetables. The flavours work very well with a side of cheesy garlic bread. Suitable for vegans and vegetarians. Serves 4 as a starter and 2 as a meal in itself.

Provided by Ilonav83

Time 1h40m

Yield Serves 4

Number Of Ingredients 12

1 kg of Large Tomatoes
1 Red Bell Pepper
1 Sweet Potato (medium to large)
1 Large Onion
5 Garlic Cloves
Extra Virgin Olive Oil
1 tsp of Oregano (dried)
1 tsp of Basil (dried)
1 tsp of Thyme (dried)
1 tsp of Tomato Paste
1 litre of Vegetable Stock
Salt and Pepper for seasoning

Steps:

  • Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
  • Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
  • Place the roasting tin in the pre-heated oven for 30 minutes.
  • Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
  • Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g

CURRIED SHRIMP, RICE, AND OKRA SOUP



Curried Shrimp, Rice, and Okra Soup image

Deep flavors and an unusual combination.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h27m

Yield 10

Number Of Ingredients 21

2 tablespoons olive oil
2 cups diced carrots
1 ½ cups diced Spanish onion
1 ½ cups diced red bell pepper
¼ cup diced celery
¼ cup minced fresh ginger
3 cloves garlic, minced
2 tablespoons curry powder
2 teaspoons ground coriander
½ teaspoon cayenne pepper
12 cups clam juice
1 (16 ounce) can diced tomatoes, drained
1 cup unsweetened shredded coconut
2 pounds large shrimp, peeled and deveined
3 cups cooked white rice
1 pound okra, sliced
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped
3 tablespoons honey
2 tablespoons lime juice
salt to taste

Steps:

  • Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
  • Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
  • Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 35.2 g, Cholesterol 146.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 21.3 g, SaturatedFat 14.1 g, Sodium 904 mg, Sugar 10.9 g

CURRIED TOMATO SOUP



Curried Tomato Soup image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, quick, soups and stews, appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 685 milligrams, Sugar 7 grams, TransFat 0 grams

CURRIED SHRIMP AND NOODLE SOUP



Curried Shrimp and Noodle Soup image

Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 10

1/4 cup Thai red curry paste, such as Maesri
4 cups low-sodium chicken broth
1 can (13.5 ounces) coconut milk
10 sprigs cilantro, plus more leaves for serving
8 ounces vermicelli rice noodles
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus wedges for serving (optional)
2 tablespoons fish sauce, such as Red Boat
1 pound large shrimp, peeled and deveined
2 cups shredded Napa or Savoy cabbage
Chopped roasted peanuts, for serving

Steps:

  • In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
  • Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
  • Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.

CURRIED SHRIMP & TOMATO SOUP- HCG FRIENDLY!



Curried Shrimp & Tomato Soup- Hcg Friendly! image

This is a soup I came up with while on the HCG diet. It's perfectly delicious and perfectly HCG legal. :) I drop lots of weight eating shrimp on the diet & always need new flavors so I don't get bored. This is one of my favorites!

Provided by Colorado Mel

Categories     Lunch/Snacks

Time 10m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 6

100 g shrimp (I use precooked just for ease)
2 roma tomatoes
1 teaspoon minced garlic clove
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
1/2 cup fat-free chicken broth

Steps:

  • Heat spices & minced garlic in a saute pan just a little.
  • Splash a little chicken stock into the pan & mix with the spices.
  • Add chopped tomatoes and cook down a bit. Can splash a little more chicken stock in at this point. (I use approximately 1/2 cup chicken stock total).
  • Allow to simmer so the tomatoes break apart and cook down.
  • Add the shrimp and simmer until shrimp is hot.
  • Eat and enjoy!

CONTEST-WINNING ROASTED TOMATO SOUP



Contest-Winning Roasted Tomato Soup image

Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

15 large tomatoes (5 pounds), seeded and quartered
1/4 cup plus 2 tablespoons canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup heavy whipping cream
Fresh basil leaves, optional

Steps:

  • Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.

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From adashofmacros.com


CREAMY TOMATO SOUP WITH SHRIMP - LOUISIANA COOKIN
2020-03-27 Add tomatoes, stock, dried basil, salt, celery seed, and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low, partially cover, and cook for 35 minutes. Remove from heat, and using an immersion blender, blend until smooth. Place a fine-mesh sieve over a large bowl; strain blended soup, discarding solids.
From louisianacookin.com


ROASTED TOMATO AND FENNEL SOUP WITH PARMESAN SHRIMP
2021-11-30 4 tablespoons extra virgin olive oil divided. ½ teaspoon kosher salt plus more to adjust seasoning. ¼ teaspoon freshly ground black pepper or to taste. 2 sprigs fresh rosemary. ¼ teaspoon red pepper flakes optional. 6-8 vine-ripened tomatoes about 2 pounds. 2 cloves garlic peeled and woody end trimmed, cut in half lengthwise.
From parsleyandparm.com


EASY ROASTED TOMATO SOUP RECIPE + VIDEO - THE RECIPE REBEL
2021-07-27 Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well. Roast for 40-50 minutes, just until starting to brown. Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar.
From thereciperebel.com


SHRIMP AND ROASTED TOMATO SOUP | HEALTHY RECIPES | WW CANADA
Enjoy a tasty and healthy recipe. Learn how to make Shrimp and roasted tomato soup.
From weightwatchers.com


CURRIED TOMATO SOUP WITH RICE RECIPE | DR. MCDOUGALL
Directions. 1 Start cooking the rice before you begin on the soup. 2 Place the onions and garlic in a large pot with about 1/2 cup of the vegetable broth. Cook stirring frequently until onions begin to soften. Add the ginger and cook and stir for another 2 minutes. Stir in the curry powder until well mixed into the onions.
From drmcdougall.com


QUICK AND EASY TOMATO SOUP RECIPE - THE SPRUCE EATS
2020-12-29 Ingredients. 1 (28-ounce) can crushed tomatoes. 2 cups vegetable broth (or chicken broth or water) 1/4 cup celery (with leaves, chopped) 1 tablespoon parsley (chopped fresh, to taste) 1/2 bay leaf. 1/2 teaspoon salt (or to taste) 1/8 …
From thespruceeats.com


TOMATO SOUP WITH SHRIMP RECIPE - GOOD HOUSEKEEPING
2011-08-05 Preheat oven to 400 degrees F. In blender, puree tomatoes, in batches if necessary. Return puree to blender, then add red peppers, half of basil, 1 …
From goodhousekeeping.com


ROASTED TOMATO SOUP - JO COOKS
2020-10-28 Prepare the tomatoes: Add the tomatoes to a 9×13-inch baking pan, drizzle with olive oil and then season with salt and pepper. Transfer the pan to the oven and bake for about 30 minutes or until the tomatoes start to char. Add the tomatoes with the skin on to a food processor or blender and 1 cup of the vegetable broth.
From jocooks.com


ROASTED RED PEPPER AND TOMATO SOUP - DOWNSHIFTOLOGY
2017-12-10 Instructions. Turn the top broiler on in your oven. Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion. Then, place these all on a baking tray and drizzle the veggies with olive oil and season with salt and pepper.
From downshiftology.com


CURRIED CREAM OF TOMATO SOUP - RICARDO
Preparation. In a saucepan over medium heat, soften the onion, carrot and garlic in the butter. Add the curry powder and cook for 1 minute, stirring constantly. Add the tomatoes, broth and sugar. Bring to a boil, reduce the heat and simmer for 15 minutes or until the carrots are tender. Transfer the soup to a blender and purée until smooth.
From ricardocuisine.com


ROASTED CARROT AND CAULIFLOWER CURRIED SOUP - CARROT SOUP RECIPES
Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 …
From worldrecipes.org


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