Four-in-One Tomato Soup

By mrslopes

Ingredients

• 1 Tbs. vegetable oil
• 1 cup chopped onion
• 1 cup peeled, chopped tart apples
• 1 Tbs. curry powder
• 1 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground turmeric
• One 28-ounch can crushed tomatoes
• 2 cups vegetable broth
• 1 cup water
• 3 Tbs. firmly packed light or dark brown sugar
• 1/4 tsp. salt, or to taste
• 1/8 tsp. ground red pepper (optional)

Details

Servings 6

Preparation

Step 1

1. In a 3-quart saucepan, heat the oil over medium-high heat. Stir in the onion and apples; cook until onions are transparent and apples are softened, about 3 minutes. Stir in the curry, coriander, ginger, cardamom, and turmeric until the spices are absorbed.
2. Stir in the crushed tomatoes, broth and water. Bring to a boil. Reduce heat and simmer, uncovered, 40 minutes. Stir in the brown sugar, salt and pepper.
3. Place half of the soup in a blender or food processor. Cover and puree. Repeat with remaining soup.

Soup#1: Cooked as originally written, it's an unusual, delicious curried tomato soup, perfect to impress company.

Soup#2: Omit the spices and you have a lovely basic tomato soup.

Soup#3: Make soup #2, stir in 1/4 cup heavy cream and a pinch of nutmeg, and you have a dynamite creamy tomato soup.

Soup#4: Curried Spinach and Tomato Soup; Add a 10-ounce package frozen chopped spinach after you've pureed the curried tomato soup. Return to heat and cook until spinach is heated through.