Indian Mulligatawny Soup

 1 Onion
2 Carrots
2 Celery Sticks
1 Red Pepper
1 Parsnip
1 Turnip
1 Sweet Potato2 or Yam
1 Apple
2 Teaspoons Salt
1/2 Teaspoon Crushed Red Pepper
1 & 1/2 Teaspoons Curry Powder
6 Cups Vegetable Broth
1 Tablespoon Cornstarch
1/4 Cup Water
1 Small Can Tomato Paste
1 Can Garbanzo Beans

Chop all vegetables and saute onion in 2-3 Tablespoons olive oil.  Add rest of vegetables, broth and spices and simmer until tender.  Combine cornstarch, water and tomato paste and add to vegetable mixture.  Puree garbanzo beans and add to soup.  Enjoy.