A smoky and subtly spicy take on a classic, you start this soup by gently sautéing a flavor bomb of onion, garlic, ginger, tomato paste, ground cumin and smoked paprika. Instead of taking out a cutting board to mince anything, I use my already prepared Triple Aromatic Puree, a blend of onion, garlic and ginger that I make in large batches and store in my freezer.