1 tablespoon vegetable oil
1 cup chopped onion
1 cup peeled, chopped tart apples
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
28 ounces can crushed tomatoes
2 cups vegetable broth
1 cup water
3 tablespoons firmly packed light or dark brown sugar
1/4 teaspoon salt or  to taste
1/8 teaspoon ground red pepper (cayenne)

In a 3-quart saucepan, heat the oil over medium-high heat. Stir in the onion and apples; cook until onions are transparent and apples are softened, about 3 minutes. Stir in the curry, coriander, ginger, cardamom, and turmeric until the spices are absorbed.

Stir in the crushed tomatoes, broth, and water. Bring to a boil. Reduce heat and simmer, uncovered, 40 minutes. Stir in the brown sugar, salt, and pepper.

Place half of the soup in a blender or food processor. Cover and purée. Repeat with remaining soup.

SOUP #1: Cooked as originally written, it's an unusual, delicious Curried Tomato Soup, perfect to impress company.
SOUP #2: Omit the spices and you have a lovely basic tomato soup.
SOUP #3: Make soup #2, stir in 1/4 cup heavy cream and a pinch of nutmeg, and you have a dynamite Creamy Tomato Soup.
SOUP #4: Curried Spinach and Tomato Soup: Add a 10-ounce package frozen chopped spinach after you've puréed the Curried Tomato Soup. Return to heat and cook until spinach is heated through.