Tangy Tikka Tomato Soup

This is my simple easy go to tomato soup.  It is tangy, creamy and packed with aromatic flavour.  
Ingredients
Prep: 10 mins   Cooking time: 25-30mins   Serves: 2 big portions
A splash of oil
1 sprig curry leaves
1 large onion peeled and sliced
5 cloves garlic peeled
1 tsp (5ml) Kashmiri mild chilli powder or paprika powder (*see note)
2 tsp (5mlx2) cumin powder
1 tsp (5ml) coriander powder
1 kg very ripe jam tomatoes roughly chopped
Salt to season
1 cup hot water
1/2 tsp brown sugar for a bit of sweetness (optional) 
Fresh coriander leaves to garnish 
Bread of your choice for serving

Let's cook :-)
Heat oil in a pot
Toss in curry leaves, onions and garlic.  
Cook until onions are soft and start to turn brown.
Add chilli powder, cumin powder and coriander powder.   Give it a quick mix.  
Toss in tomatoes - stir to incorporate spices. Season with salt.  Cover and cook for 15 minutes - stirring in between.  
Use the back of your cooking spoon to smash tomatoes to a pulp.  
When tomatoes are cooked through. Remove from heat.  Allow to cool a bit then add to a blender.  Add 1 cup hot water and sugar to blended tomatoes.  Transfer back to pot.  Allow to simmer for 5 minutes.  (add more or less water according to desired consistency required)  
Serve with nachos or bread of your choice.  

Please note for this dish: 1 teaspoon (5ml) kashmiri chilli powder = mild to medium hot.  2 tsps will be quite hot and 1 tablespoon will be extra hot.  

Serving suggestions:  for a creamy option, you may add a bit of cashew nut cream.
Blend ¼ cup cashew nuts with a quarter cup + 2 tbsp water until smooth.  Spoon on as desired.