Tomato Curry Vegetable Soup

Here is one of the soups from the Grand Re-Opening Party.  This particular soup was made by Coach Carla!  It’s a delicious spin on a traditional Tomato Vegetable Soup. This recipe was adapted from “100 Best Vegetarian Recipes” by Carol Gelles.

Ingredients:
1 TBSP Ghee, butter or coconut oil
28 oz can of tomatoes
1 cup chopped onion
2 cloves of garlic chopped (optional)
1 cup peeled, chopped tart apple
2 cups vegetable broth (store bought or homemade)
1/2 cup water
1 TBSP curry powder
1 tsp coriander powder
1/2 tsp ginger powder
1/2 tsp tumeric powder
1/2 tsp cardamom powder
Salt to taste
Optional- mixed vegetables (I added carrots, cauliflour and portabello mushrooms
Directions: 
1. Heat ghee or oil over medium heat and sautee onion, garlic, apple, and spices until soft and spices are absorbed.
2. Add tomatoes, broth and water and bring to a boil, then reduce heat to simmer. Add salt and/or pepper to taste.
3. Blend soup, then continue to simmer. Add salt to taste. Optional: add extra chopped vegetables and simmer until vegetables are softened- about 40 minutes on stove, or transfer to slow cooker.
Other options: Add coconut/ cream to make creamy. To add make sweeter, add 1/2 cup of chopped sweet apple, and reduce the water.