Quick Curried Tomato Soup
|Tomato juice||3 Cup (48 tbs)|
|Chicken stock||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Shredded low fat monterey jack cheese||1⁄2 Cup (8 tbs)|
|Scallion tops||1⁄2 Cup (8 tbs), sliced|
In a 3-quart casserole, combine the tomato juice and stock.
Stick the cloves into the onion and add to the casserole.
Microwave on high for 7 to 8 minutes, or until the mixture comes to a simmer.
Stir in the lemon juice, molasses, curry powder, and pepper.
Cover with a lid and microwave on high for 5 minutes.
Remove and discard the onion.
Ladle into bowls and sprinkle with the Monterey Jack and scallions.