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	Cooking with Lisbeth
	Curried Tomato Soup ~ Karry-Tomatsuppe This recipe is appropriate for a Low Carb Diet when topped with sour cream
	2 x 5 minutes to prepare, 20-25 minutes till it's done. 2 x 5 minutter i køkkenet, 20-25 minutter til det er færdigt. 4 servings ~ 4 personer
	1 chopped onion 1 clove minced garlic 2 tbsp olive oil ¾ tsp curry powder 1½ lb tomatos 1½ cup chicken broth ½ tsp fines herbes (herbes de provence) ¼ tsp salt ¼ tsp pepper fresh thyme sour cream or plain yogurt 1 hakket løg 1 fed knust hvidløg 2 spsk olivenolie ¾ tsk karry 750 g tomater 4 dl kyllingbuillon ½ tsk fines herbes (herbes de provence) ¼ tsk salt ¼ tsk peber frisk timian creme fraiche eller yoghurt naturel
	Cook onion and garlic in olive oil in a saucepan until soft, but not brown. Add curry and cook for a minute more. Cut tomatoes in half, squeeze out seeds, then cut into quarters. Add tomatoes to the saucepan, along with broth and the rest of the spices except thyme. Bring to a boil, then cover and simmer 10 minutes. puree soup in blender and top with sour cream and thyme before serving. Can be eaten cold as well. Svits løg og hvidløg i olivenolie i en gryde til de er bløde, men ikke brune. Tilsæt karry og svits et minut mere. Halver tomaterne, klem kernerne ud, og skær i kvarter. Kom tomaterne i gryden, sammen med buillon og resten af krydderierne undtagen timian. Bring i kog, og lad snurre tildækket i 10 minutter. Purer suppen i en blender og server med creme fraiche eller yoghurt og timian i. Kan også spises koldt.
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