Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Curried Green Tomato Soup

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Curried Green Tomato Soup

Article excerpt

There's a lemony note in green tomatoes that blends beautifully with curry. Make sure your curry powder is fresh and fragrant. I used Penzeys sweet curry powder. The soup can be served hot or cold.

3 tablespoons olive oil

1 medium sweet onion, halved, thinly sliced

1 large carrot, peeled, thinly sliced

½ green bell pepper, sliced

2 large garlic cloves, sliced

Kosher salt

1½ tablespoons sweet curry powder

1½ teaspoons grated peeled fresh ginger

1¾ pounds green tomatoes, cored, cut up (5 cups)

3 cups chicken broth

Snipped fresh chives, for garnish

Heat oil over medium heat in Dutch oven. Add onion, carrot, bell pepper, garlic and a pinch of salt. Cook, stirring often, until tender, about 10 minutes. Stir in curry powder and ginger, and cook, stirring, 30 seconds. …

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