Photo by Rachael Brugger
Yield: 4 servings
- 2 T. butter
- 1 medium leek, diced (about 1 cup)
- 1 large garlic clove, minced
- 1/2-inch piece of fresh ginger, peeled and minced
- 2 tsp. curry powder
- 2 cups tomato soup base
- 2 cups vegetable stock
- 1/2 cup heavy cream
- 1½ cup cooked rice
- fried shallots for garnish (optional)
In medium pot, melt butter. Add leek, garlic and ginger, and sauté until softened. Add curry powder, and sauté for 1 minute, stirring constantly, to toast spices. Add tomato soup base, stock and cream. Simmer for 10 to 15 minutes to blend flavors. Divide cooked rice among four bowls, and ladle soup over top. Garnish with fried shallots, if desired.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.