CURRIED TOMATO SOUP
6 servings

1 large onion, chopped
2 garlic cloves, peeled and crushed
1 tsp curry powder, or to taste
1 tsp chopped fresh peeled gingerroot
1 tb butter
1-15 oz can of whole tomatoes
1/2 can tomato paste (or to taste)
4 cups Debbie’s chicken broth
pinch of sugar
salt and pepper to taste
1 avocado, peeled and diced (avocadoes are in season)
Chopped fresh cilantro or parsley for garnishment

Using a large saucepot, sauté the onion, garlic, curry powder and ginger in the butter until soft. Add the tomatoes, tomato paste, pinch of sugar to kill the acidity and chicken broth. Cover and simmer for 30 minutes. Puree in batches in a blender or food processor. Season to taste with salt and white pepper. Serve hot or cold, garnished with avocado and chopped cilantro. This soup can be prepared in advance and the garnishes add at the last minute.