I'll be honest. I'm not the world's biggest curry fan, though I'm certain there's a recipe out there that will sway me. For the time being, though, I'm not keen on adding any extra spices to my pantry if I'm not certain I'll be using them. I've effectively taken the curry out of Mark Bittman's Curried Tomato Soup, but I was really pleased with how it turned out.

First, I sauteed onions in olive oil, then added 1 28 oz. can of whole, peeled tomatoes, 2 small Yukon potatoes, and a couple of chopped carrots. I also added a generous teaspoon of crushed red pepper flakes, which gave the soup a nice heat. Instead of bothering with stock, just fill up the tomato can about halfway with water and add it to the pot, enough to just cover everything. Simmer for 15 minutes, until the potatoes are tender, then puree everything in batches in a blender until smooth. For the garnish, add 1 chopped hard boiled egg to a few tablespoons of homemade, toasted breadcrumbs and sprinkle over the soup before serving.

For the original recipe, visit Joanne's blog.