Tomato curry soup with goat cheese

Name: Tomato curry soup with goat cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 2 TABLESPOONS Curry Powder; 1 can(s) (850 ml) Tomatoes; 400 ml Vegetable broth; 1 untreated lemon; 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Honey; 100 g Fresh goat cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
2 TABLESPOONS Curry Powder
1 can(s) (850 ml) Tomatoes
400 ml Vegetable broth
1 untreated lemon
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Honey
100 g Fresh goat cheese

Directions

1
Peel onion and garlic and cut into fine cubes. Heat 1 tablespoon of oil. Fry the onion and garlic for about 3 minutes while stirring. Add tomato paste, flour and curry and fry briefly.
2
Add tomatoes and stock, bring to the boil and simmer for about 15 minutes, stirring occasionally. Wash lemon hot, rub dry. Peel in thin strips with a zest ripper. Cut the fruit in half and squeeze the juice.
3
Wash thyme, shake dry, pluck leaves from the stalks. Chop lemon zests and thyme finely, place in a bowl and mix with 1-2 tbsp. lemon juice and 2 tbsp. oil. Season with salt and pepper.
4
Finely puree the soup with a hand blender and season to taste with salt, pepper and honey. Crumble cheese over the soup and add some Gremolata.