Roast Tomato with Curry Soup
| Yield: | 1 Servings |
| Categories: |
| 4 | lb | Roma Tomatoes; (you can use any tomato you choose, but I prefer Romas) (up to 5) |
| 1 | lb | Yellow or white onions coarse chopped; (2 or 3 large onions will do well) (up to 1-1/2) |
| 1 | Heads Garlic separated and peeled; (up to 2) | |
| 1/4 | c | Olive Oil; (or Chile oil for those needing some additional spice) |
| Kosher Salt to taste | ||
| 4 | c | Chicken Stock or Vegetable stock |
| 1 | tb | Red Curry Paste; (add more if you like it spicy) |
| 1 | Lime thin sliced crosswise to create a wheel | |
| Lime juice to taste |
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