Curried Tomato & Potato Soup

I love curry and could eat it daily; my husband not so much.  This is one recipe we agree on.  It never gets old in our house.  The curry isn't overpowering with these roasted veggies.  I make this when I find big quantity of over ripe tomatoes and almost always double it!  Photo of it in the jar doubling it exactly makes it thick; which is easy to store/freeze.  When reheating we just add more water and whatever protein we happen to have.

The Soup Sister's Curried Tomato and Potato

Curried Tomato & Potato Soup
The Soup Sister's Cookbook
​Sandi McCrory

​Roasting the tomatoes will concentrate all their sweetness and make this soup deeply yummy.  Roasting the potatoes will add a toasted baked potato flavor that's so distinct.  Together they join forces to make a rich and complex soup experience.
​
2 pounds tomatoes, diced
6 whole garlic cloves
1 tablespoon curry powder
1/4 cup olive oil, divided
2 pounds potatoes, peeled and diced
2 teaspoons dried thyme leaves
4 cups vegetable stock, divided
1/2 cup whipping cream
1 lemon, juiced
salt
pepper



​1. Preheat the oven to 400 F.  Line 2 large rimmed baking sheets with parchment paper.
2. Toss the tomatoes and garlic with the curry powder and 2 tbsp of the oil.  Spread out in a single layer on one baking sheet.
3. Toss the potatoes with the thyme and remaining 2 tbsp oil.  Spread out in a single layer on the second baking sheet.
4. Put both baking sheets in the oven.  Roast until slightly browned and the potatoes are tender, about 45 minutes.
5. Puree the tomatoes and half the stock until smooth.  Transfer the puree to a large pot. 
6. Puree the potatoes with the remaining stock until smooth.  Add to the pot.
7. Add the cream.  Reheat over medium heat and add the lemon juice and salt and pepper to taste.
8. Ladle up a bowlful of pleasing pink potage.​

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