Tomato Soup With Red Curry & Sweet Basil Or Cilantro

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1 teaspoon extra virgin olive oil

1 yellow onion, cut into medium-size chunks

-- Sea salt to taste

5 cloves garlic, sliced thick

2 quarts chicken or vegetable broth

1 teaspoon minced ginger

1 14-ounce can chopped tomatoes, including the juice (if using whole, chop coarsely)

2 tablespoons red curry paste, Penang curry paste or other Thai curry + more to taste

1 lime, cut into wedges

3 to 4 tablespoons thinly sliced sweet basil or cilantro

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