Curried Tomato Soup from Soup: A Way of Life by Barbara Kafka

Ingredients

• Kosher salt, to taste
• 6 mint sprigs, for serving
• 1½ cups (360 g) nonfat yogurt
• ¼ cup (7 g) mint leaves, cut across into narrow strips
• 2 teaspoons fresh lemon juice
• 2 cloves garlic, smashed, peeled, and very finely chopped
• 3 tablespoons vegetable oil
• 2 cups (500 ml) cold Basic Chicken Stock or commercial chicken broth
• 3 pounds (1.4 kg) tomatoes, cored and coarsely chopped
• 1 teaspoon dry mustard
• 2 tablespoons curry powder