Recipe: Spicy Roasted Tomato Soup (using red bell peppers and carrots, blender)

SPICY ROASTED TOMATO SOUP

2 1/2 quarts chicken stock
6 large onions, chopped, sauteed
4 red bell peppers, sliced, sauteed
2 quarts canned tomatoes, drained, chopped (or 6 large tomatoes peeled, seeded, coarsely chopped)
6 cloves of garlic, peeled, chopped
2 pounds carrots, peeled, chopped
2 tablespoons curry powder
Salt and pepper (to taste)
3 roasted red bell peppers, sliced*

Bring the chicken stock to a boil in a stockpot Add the onions, 4 red peppers, tomatoes, garlic and carrots. Cook until the vegetables are tender, stirring occasionally. Season with the curry powder, salt and pepper.

Pour into a blender container. Process until pureed.

Ladle into soup bowls. Top each serving with sliced roasted peppers.

*To roast peppers, heat over an open gas flame until blistered on all sides. Place the peppers in a paper bag immediately; fold down top of bag to enclose Let stand until Cool. Peel, seed and chop the pepper, when cool.

ABOUT THE RECIPE:
"Yes, this is good. When I was in Westport, Connecticut, at a seminar at Martha Stewart's 's farm, Turkey Hill, we had this soup for her mom's birthday luncheon. By the way, Martha's family is just great - or was when I was there for two seminars s with only 22 participants for a week on two different occasions. Carolyn Tweedy, Ann Pollard, and I felt like we knew her well - she is a perfectionist."

Makes 3 quarts
Source: Southern Scrumptious: How to Cater Your Own Party by Betty Simms