2 Tbs butter
2 Tbs minced onion
1 tsp curry powder
2 cups green tomatoes, chopped
Salt and pepper
Melt butter, add onion and cook slowly until yellow. Add curry powder and tomatoes and cook until heated thoroughly. Add salt and pepper to taste.
To the tomatoes I add
5 cups or so of roasted peppers, mostly red but a couple small green, yellow and orange ones
2 cloves of roasted garlic, smashed
1 can of garbanzo beans
Cayenne pepper
Cumin
Coriander
I let this simmer a bit over medium-low heat, then added:
1 cup light coconut milk
more seasoning to taste
Using an immersion blender, I blended the soup until it was smooth but still had nice big pieces of pepper, tomatoes, and whole beans.