2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 teaspoon curry powder
1 28-ounce can crushed tomatoes
1 14-ounce can crushed tomatoes
4 cups low-sodium chicken or vegetable broth
1/2 cup Red Duck Curry Ketchup
1 tablespoon sugar
Worcestershire sauce (vegan version, optional)
Salt and freshly ground pepper, to taste
Yogurt or cream for drizzling on top (vegan versions optional)
2 garlic naan
Olive oil or cooking spray
1 garlic clove (optional)
Fresh parsley (optional)
Heat up olive oil in a large pot over medium-high heat until shimmering, then add onion and celery. Cook, stirring occasionally, until onion is translucent and soft, 2 minutes or so. Add garlic and curry powder and cook until just fragrant, 30 seconds or so. Add both cans of tomatoes and their juices, broth, and Red Duck Curry Ketchup. Bring to simmer, then lower heat and simmer for 25-30 minutes, until celery is soft.
Meanwhile, make the garlic naan croutons: Turn broiler to low and position rack a few inches below the broiler. Cut naan into 1-inch squares and spray with olive oil or cooking spray to coat. Toast under broiler for 2-4 minutes, until golden brown. Remove from oven. If you'd like, saute a minced clove of garlic in a bit of olive oil over medium heat for a minute or so, then gently toss with croutons with a tablespoon or two of fresh parsley.
When soup is finished, puree it in batches using a food processor or blender (always be careful when blending hot liquids), or an immersion blender. Return to pot and simmer to reheat if necessary. Taste soup and season with sugar, a couple dashes Worcestershire sauce, and salt and pepper, to suit your preferences. Serve topped with croutons and a swirl of yogurt or cream, if using.
Adapted from Eating Well. Serves 6