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Indian Tomato Soup
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| 16 oz | can crushed tomatoes, undrained |
| 2 TBSP | extra virgin olive oil |
| 1 | onion, finely chopped |
| 3 cloves | garlic, crushed |
| 1 TBSP | tomato paste |
| 4 cups | vegetable broth |
| 1/2 tsp | curry powder |
| 1 | green chile pepper, finely chopped |
Heat the oil in a large saucepan over medium heat. Add the onion, chile pepper, and garlic and cook for 4 minutes, or until soft. Stir in the tomatoes and cook, stirring often for 5 minutes.
In a small bowl, blend the tomato paste with the vegetable broth and add to the saucepan. Add the curry powder and simmer for 7 minutes.
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