Instructions: Puree tomatoes in food processor or blender.

In a medium saucepan, melt the butter over low heat. Stir in the onion and cook until it is limp and completely translucent, about 10 minutes. Stir in the curry powder and paprika and cook, stirring constantly, for 3 minutes. Stir tomato puree and stock into the onions. Bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the salt. The soup can a be made ahead up to this point and refrigerated.

Stir in the lemon juice and pepper to taste just before serving.

This recipe yields 4 (1-cup) servings.

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