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Pre heat oven to 375 degrees F.
On a non-stick baking tray, lay the halved tomatoes face down. Drizzle olive oil lightly over the tomatoes and sprinkle with kosher salt and pepper to taste. Heat in the oven for about 15-20 minutes.Remove from oven and set aside to cool. When cooled, chop up the tomatoes into small chunks.
In a large soup pot, heat the olive oil. Add the onions and sauté for a few minutes. Add the cumin, curry powder, minced garlic and cilantro and mix well, making sure the onions are well coated. Sauté for another minute or two. Add the carrots and mix well. Continue to sauté for 5 minutes longer and then add the chopped tomatoes and tomato juice. Heat the vegetable mixture until it begins to bubble. Then add broth. Bring the soup to a full boil. Add the shredded turkey, stirring occasionally.
Lower heat and simmer until ready to serve.
To serve: Ladle soup into bowl(s). If desired, garnish with tortilla strips and sliced avocado.
To prepare crunchy tortilla strips: Fry strips of tortilla in hot vegetable oil for 1 minute until they puff up and get crispy.
Tip: If you are short on time, substitute the roasted tomatoes for 3 cups (about 28 ouncess.) canned, diced tomatoes.
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