Ingredients: 1/2 cup chopped onion
4 tbsp. butter
2 1/2 tsp. curry powder
28 oz. crushed tomatoes
30 oz. chicken stock
1/2 cup sour cream
Instructions: Saute the onions in the butter until soft. Add the curry powder and cook for another minute to blend the flavors. Add the tomatoes and the chicken stock. Bring to a boil and then reduce heat and simmer for 15-20 minutes. Add the sour cream and let it melt in the soup. Whisk the soup until smooth. Garnish with a little dollop of sour cream and fresh parsley.
