Sauté onion, garlic and ginger.

Once slightly brown add veggies, apple and curry powder. Let simmer a few minutes then add broth. Bring to a boil.

Whisk together tomato puree and coconut milk, add to pot. If it's too thick add more chicken broth.

Simmer for at least 30 minutes. On a low heat the soup can sit for up to 4 hours.

Before serving add a pinch of salt and pepper. Garnish with cilantro.