All Best of the Bone choices will add nutrients and flavor to soup, there is no best choice; go with the flavor you have on hand or the spice blend you love.
I have found a food mill to be indispensable for this recipe as it requires squeezing the juice out of the tomatoes.
About 2 pounds ripe tomatoes sliced 1 small apple
1-2 hot or medium chilies 1 bay leaf
1/4 cup water
1/2-inch fresh ginger
1/2 teaspoon cumin seeds or cumin spice
2 cups Best of the Bone broth mixture (Tandoori Spice or another of your choice). Mixed 1 to 1 1/2 teaspoons per cup of water.
2 tablespoons arrowroot flour
1/2-1 teaspoon maple syrup 4 tablespoons butter
1 teaspoon or more of sea salt
1/2 cup cream of choice: coconut, half and half, or another nut milk/cream
Melt 1 tablespoon butter in a saucepan. Add sliced tomatoes, apple, chilis, bay leaf, peppercorns, ginger, and cumin and cook on low 1-2 minutes. Pour in 1/4 cup water, cover, and simmer until soft, approximately 20-25 minutes.
Put the tomato, apple, and chili mixture in a food mill or sieve. A food mill is the best way to pull out the juices but a fine-mesh sieve can also be used to press out the juice.
Melt the remaining 3 tablespoons of butter in a large saucepan over low. Warm 1/4 cup Best of the Bone Tandoori Spice broth mixture and add the 2 tablespoons arrowroot flour to incorporate. Add the tomato juices to the saucepan and pour in the flour mixture, then add the additional 1 3/4 cups Tandoor Spice bone broth mixture, stir and incorporate and bring to a simmer. Add the maple syrup, salt to taste and cook 5 minutes. Turn the burner oﬀ and add the cream.