Source: dLife

Very spicy tomato soup with curry, and garlic.

Servings

0.5 lb fresh tomatoes (or 16 oz can crushed tomatoes, undrained)
2 tbsp extra virgin olive oil
1 medium onions , finely chopped
1 Chile Peppers, green, whole , seeded and finely chopped
3 medium garlic cloves , crushed
1 tbsp tomato paste
4 cup low sodium vegetable broth
0.5 tsp curry powder
1 tbsp fresh cilantro , chopped, for garnish

1 If using fresh tomatoes, bring a large pot of water deep enough to submerge the tomatoes to a boil over high heat. Cut a small X in the bottom of each tomato and plunge them into the boiling water for 30 seconds each.
2 Remove the tomatoes. When cooled, peel away the loosened skin. Remove the cores from the tomatoes and coarsely chop the flesh.
3 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 fresh or canned tomatoes and cook, stirring often for 5 minutes.
4 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.
5 To serve, divide the soup among 4 serving bowls. Sprinkle the cilanto on top for garnish.

Soup has more texture with fresh tomatoes.