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Print this Recipe    Tomato Rice

Curried Tomato Soup with Rice and Spinach
Yield: 6 servings

2 tb butter
1 c yellow onion(s) thinly sliced
2 ts curry powder or to taste
1 ts ground cumin
8 c canned Italian-style plum tomatoes with juice
2 c spinach leaves, packed, rinsed, trimmed, and torn
1 c cooked long-grain brown or white basmati rice
1 c chicken broth (as needed)
salt and pepper to taste
1/2 c yogurt
2 tb cilantro leaves finely chopped

Heat the butter in a large saucepan until melted. Stir in the onion
and saute over low heat, stirring, until the onion is golden, about
10 min. Stir in the curry powder and cumin, and saute for 1 min.

Press the tomatoes through a sieve or food mill and discard the
seeds. Add the tomatoes to the onion. Cover and cook over low heat
for 20 min.

Stir in the spinach and rice. Heat until very hot and the spinach
is tender, about 10 min. Add broth or water as needed to thin the
soup to the desired consistency.

Season with salt and pepper. Ladle the soup into bowls. Stir the
yogurt and cilantro together and place a spoonful in the center of
each bowl.

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