• Combine the spice mix ingredients and set aside

Let's make the soup

• To a 4 or 5 quart stock pot, add the extra virgin olive oil. Use medium heat.
• Add in the red onions and sauté 2 to 3 minutes until translucent and fragrant.
• Add in celery, carrots, red peppers. Sprinkle in about 1/2 teaspoon of the spice mix. Stir and cook about 2 minutes.
• Add in garlic, ginger, thyme leaves and red pepper flakes. Mix and cook 30 seconds.
• Add in tomatoes, remaining spice mix, bay leaf and cinnamon stick. Stir and cook for 8 to 10 minutes on low heat.

In the meantime, make the blonde roux

• In a small pot or small frying pan, add the ghee or butter. Use medium low heat melt the ghee/butter. Sprinkle in the flour a little at a time as you mix with a spatula or whisk. Continue cooking and whisking/stirring the mixture over medium low heat. Consistence mixing will prevent lumps. The mixture should become a sandy texture and begin to brown lightly. Continue cooking and stirring until the mixture is light brown - about 8 to 10 minutes. Remove from the heat and set aside.

Let's continue with the soup...

• The tomato mixture should now be broken down nicely. Add in the puree and stock. Cover and bring to a boil.
• Add in the roux. Taste and adjust salt if needed. Cover and simmer on low/medium low heat for 25 to 30 minutes.

  Note. The roux adds both flavor and serves as a thickener.
• The soup will thicken slightly and is ready for pureeing. Turn off the stove. Use an immersion blender and puree to your desired smoothness.

  Alternatively you can use a blender and puree in batches.
• Add in the fresh basil. Stir. It's ready for serving.

  Note: I usually serve this with some cooked brown rice. You can also serve with slices of bread. Enjoy and Happy Cooking!.