Spiced Tomato Soup

I know I've posted this recipe already, but I've made it so many times with so many variations that I feel it deserves a repost. This version is for people that don't like the addition of coconut cream. It is originally from 101 Cookbooks and one of my go-to recipes when cooking while traveling. There are minimal ingredients and the soup can be adapted to just about anyone's tastes. I just made this for our friends that recently had a baby girl, and they were very happy for some hearty soup. Who wouldn't be?
This picture was taken in Portland. I ate this soup for lunch with my leftover carnitas burrito smothered in green hot sauce. Such good food in that city.

4 tbsp ghee or coconut oil
2 medium yellow onions, roughly chopped
lots of garlic cloves
1 heaping tbsp curry powder
1 heaping tsp coriander
1 1/2 tsp cumin
1 tsp turmeric
1/2 tsp hot pepper flakes (for even more spice)
2-28 ounce cans Muir Glen fire roasted, whole tomatoes

Toppings:
plain Greek yogurt infused with herbs
fresh herbs (thyme, rosemary, oregano, basil, etc.)
olive oil
farro or brown rice
paneer

Saute the onions over medium heat in the coconut oil for 10 minutes. Add the garlic and spices. Saute for another 2-3 minutes until really fragrant. Add the canned tomatoes plus 6 cups of water. Bring to a boil and simmer for 20 minutes. Blend with an immersion blender.