Curried Tomato Soup with Fragrant Quinoa

Curried Tomato Soup with Fragrant Quinoa
Photo by Scott Phillips

Ingredients

  • 1 Tbs. Madras curry powder
  • Thinly sliced fresh cilantro or basil leaves
  • Kosher salt and freshly ground black pepper
  • ½ tsp. ground cumin
  • 1 3-inch cinnamon stick
  • 1 large clove garlic, lightly crushed and peeled
  • 2 whole star anise
  • + 13 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 tsp. whole fennel seed
    • 1 Tbs. finely minced fresh ginger
    • 4 cups lower-salt chicken or vegetable broth
    • 1 28-oz. can whole peeled tomatoes in juice
    • 1 cup dry white wine
    • 1 Tbs. olive oil
    • 3 medium cloves garlic, chopped
    • 1 large yellow onion, chopped
    • 4 quarter-size slices fresh ginger
    • 1 Tbs. unsalted butter
    • 1 cup quinoa, preferably white, well rinsed
    • 2 cups lower-salt chicken or vegetable broth

Heat the oil in a 4-quart saucepan over medium heat. Add the onion, garlic, and curry powder and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the wine and boil to reduce by half, scraping up any brown bits on the bottom of the pan, about 4 minutes. Crush the tomatoes...

View full recipe at Fine Cooking

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