We love making a big pot of soup on Sundays, if you make enough soup you'll have leftovers for the week! This is not a thick heavy soup, it is a very light summery soup.
2 large red bell peppers (roasted)
2 T extra virgin olive oil
1/2 t curry powder
1 bay leaf
1 large onion, chopped
2 large carrots, sliced
4 cloves garlic, chopped
4 c low sodium vegetable broth
2 T fresh squeezed lemon juice
Slow roast your red bell peppers in a 350 degree oven for about an hour (place in foil, drizzle with olive oil and wrap). If you are in a hurry you can quick roast your bell peppers on the burner of your stove, turning frequently with tongs until blackened on all sides (let cool, peel and seed).
While your bell peppers are roasting, heat oil to medium heat in a large stock pot or Dutch oven. Add curry powder and bay leaf, stir. Continue to stir in onion, carrots and garlic. Cover and simmer for 10 minutes or until onions become translucent.
Add 4 cups broth and bring to a boil. Cover and reduce heat to a simmer for 25 minutes.
Transfer carrot mixture to a food processor or blender, add bell peppers and puree until smooth. Stir in lemon juice. Makes 6 1-cup servings. Bake some Bernie's Brown Buns or garlic bread to go with your soup!
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