Recipe submitted by Judy Hughey
I have made this tomato soup even in the summer. We like it. The carrots seem to cut the acid in the tomatoes.
2 cups sliced carrots (usually 4)
1 cup chopped celery
1 small onion, finely chopped
1/2 cup chopped green pepper
1/4 c butter or margarine
6-1/2 cups low-sodium chicken broth, divided (or veg)
4 medium tomatoes, peeled and chopped (4 cups)
4 tsp sugar
1-1/2 tsp curry powder
1/4 tsp pepper
1/4 cup flour
In a Dutch oven, saute carrots, celery, onion and green pepper in butter until tender. Add 6 cups broth, tomatoes, sugar, curry powder, and pepper. Bring to a boil. Reduce heat; simmer for 60 minutes. In a small bowl, combine the flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes.
Note: When cool, puree half of soup. Then add this to the other half of the soup and reheat when eating.