Roasted Tomato Curry Soup with Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tomato soup spiced with curry and cayenne, studded with poached shrimp and topped with fresh mint. The soup is rich and aromatic, tasting delicious warm or at room temperature. Serve as a sophisticated main or starter course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 roma tomatoes (halved)
- olive oil
- kosher salt
- freshly ground black pepper
- 3 tablespoons unsalted butter or olive oil
- 1 cup finely chopped yellow onion
- 3/4 cup finely chopped carrot
- 3/4 cup finely chopped celery
- 2 cloves fresh garlic (chopped)
- 2 teaspoons Madras curry powder
- 3 cups homemade shrimp stock
- 2 tablespoons sherry wine
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 to 3/4 pound of cooked shrimp (chopped (see note))
- fresh mint leaves (for garnish)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 552mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 722mg
- Calcium
- 70mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.