Tomato Soup

2 Tbsp best-quality olive oil

1 large sweet cooking onion, peeled and coarsely chopped

4 ribs celery, trimmed, tough strings removed, coarsely shopped

2 sweet carrots, peeled, coarsely chopped

3-4 cloves garlic, peeled

1 medium sweet potato, peeled, coarsely chopped

2 cups chopped fresh Roma tomatoes or one 28 oz can plum tomatoes

4 cups low-sodium chicken or vegetable stock or water.

1 tbsp crumbled dried basil

1Tbsp crumbled dried oregano

1 tsp sea salt

Freshly ground black pepper

Pinch good-quality curry powder

2 low-sodium chicken or vegetable natural bouillon cubes

In heavy stockpot or Dutchoven, heat olive oil over medium-high.

Add all chopped vegetables and saute until soft and onion is translucent.

Reduce heat to medium and add tomatoes, stock or water, basil, oregano, sea salt, black pepper, curry powder and bouillon cubes

Bring to boil and reduce heat to low.

Simmer for 30 minutes, stirring occasionally.

Using hand blender, puree soup to uniform consistency.

Remove from heat and serve.

Garnish with a dollop of low-fat yogurt or yougurt cheese.