In heavy stockpot or Dutch oven, heat olive oil over medium-high. Add all chopped vegetables & saute until soft and onion is translucent.

Reduce heat to medium and add tomatoes, stock or water, basil, oregano, sea salt, black pepper, curry powder and bouillon cubes. Bring to oil and reduce heat to low.

Simmer for 30 minutes, stirring occasionally.

Using a hand-held blender, puree soup to uniform consistency.

Remove from heat and serve. Garnish with a dollop of low-fat plain yogurt or yogurt cheese.