Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 large sweet onion, thinly sliced 3 cups tomatoes (about 6 large), diced or 1 can (28oz) tomatoes + juices (pref. fired roasted) 2 cups water or low-sodium vegetable broth 1 tablespoon curry (red curry paste or yellow curry powder) 1/4 cup fresh basil, loosely packed 1/2 teaspoon red pepper flakes, or to taste salt + pepper, to taste 1 can (14 oz) light coconut milk or cream or 1 cup unsweetened almond milk spiralized zucchini (optional), 1 per person

Preparation

• Instructions Saute: In a large pot, heat oil on medium, add onions and saute for five minutes, or until softened. Add remaining ingredients: Add tomatoes, water, curry, basil, red pepper flakes and salt, turn heat to medium high, bring to boil, reduce heat, cover and simmer for 15 minutes. Coconut milk: If you want a creamy soup, add the coconut milk/cream after 10 minutes of simmering, continue to simmer for five more minutes. Or you can add a few spoonfuls to the individual serving bowl. Once done, taste for flavor adding extra spices as needed. Puree: Once soup is done, remove from heat, let cool a few minutes and puree using a submersion blender or food processor (if using a food processor you may have to puree in a couple batches). While soup is cooking or cooling, julienne or spiralize your zucchini. No need to cook as these will be served raw and warm a bit once the soup is served over top. Serves 4