Clean Eating 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 Roma 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 couillon cubes

Yield 8 servings
1. In heavy stockpot or Dutchoven, heat olive oil over medium-high. Add all chopped vegetables and saute until soft and onion is translucent.
2. 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.
3. Using hand blender, puree soup to uniform consistency.
4. Remove from heat and serve. Garnish with a dollop of low-fat yogurt or yougurt cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user AER1977.