Curried Carrot Soup
Serves: 8

1 tb butter
1 large bell pepper chopped
6 carrots, thinly sliced
1/2 cup water
1 tb sugar

3 tb butter
2 tb all purpose flour
4 cups hot chicken stock
2 cups milk
salt & pepper to taste
1/4 tsp curry powder
1/2 cup whipping cream

Additional Chicken stock
slivered pimentos

Melt 1 tb butter in heavy large skillet over medium low heat. Add bell pepper & cook until begginning to soften, stirring occassionally, about 4 minutes. Add carrots, water & sugar. Cover & cook until vegetables are tender, stirring occassionally. about 20 minutes. Melt 3 tb butter in heavy saucepan over low heat. Add flour & cook 3 minutes, stirring frequently. Whisk in 2 cups of stock, then milk. Add carrot mixture, salt & pepper. Bring to boil stirring constantly. Reduce heat & simmer for 40 minutes to blend flavors. Add curry. Cool to room temperature.

Puree soup in blender or processor until smooth. Strain into bowl. Mix in cream & enough additional stock to thin (if necessary). Serve hot or cold, garnished with pimentos.