Ingredients
1 cup chopped celery1 small onion, chopped1 medium carrot, grated1/2 cup chopped green pepper1/4 cup butter, cubed4-1/2 cups chicken broth, divided1 quart fresh tomatoes, peeled and chopped4 teaspoons sugar1/2 teaspoon salt1/2 teaspoon curry powder1/4 teaspoon pepper1/4 cup all-purpose flour
Preparation
in large saucepan, saute the celery, onion, carrot and green pepper in butter. Add 4 cups broth, tomatoes, sugar, salt, curry and pepper.
Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine flour and remaining 1/2 cup broth until smooth. Gradually stir into soup. Cook until slightly thickened, stirring frequently.
