Tomato Soup

Tomato Soup
Adapted from this recipe

Serves 4

1 Onion, diced

3 Cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chilli pepper flakes

1/2 teaspoon ground mustard

1 teaspoon curry powder

1 Tablespoon water

15 oz can low-sodium chick peas (garbanzo beans), drained and rinsed

28 oz can low-sodium diced tomatoes

Handful fresh basil leaves, chopped

1 Cup hot water

Cracked black pepper to taste

Saute onion, garlic, cumin, pepper flakes, ground mustard, and curry powder in 1 Tablespoon water for 3 minutes.  Add chick peas and saute for 5 minutes.  Add tomatoes and basil, simmer for 15 minutes then add 1 cup hot water.  In a blender, puree soup to desired consistency.  Some blenders may not be able to puree all the soup at one time.  Puree in separate batches if necessary; use caution when blending hot liquids!  Season with fresh cracked pepper and enjoy!  I served this with Tofurky sandwiches.