Ingredients
| 2 Cup |
sliced carrots |
| 1 Cup |
chopped celery |
| 1/2 Cup |
chopped green bell pepper |
| 1 |
small onion, chopped |
| 1/4 Cup |
butter |
| 4 1/2 Cup |
chicken broth, divided |
| 4 Cup |
tomatoes, peeled and chopped |
| 4 Teaspoon |
sugar |
| 1/2 Teaspoon |
curry powder |
| 1/2 Teaspoon |
salt |
| 1/4 Teaspoon |
black pepper |
| 1/4 Cup |
flour |
Instructions
In a heavy pan, sauté carrots, celery, green pepper and onion in butter until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes. In a small bowl, combine the flour and remaining broth and mix until smooth. Gradually add to soup. Bring back to a boil and cook, stirring constantly, for 2 minutes.
