| | Directions | | In a dutch oven sauté onions, carrots, celery and green pepper in butter. Add 4 C. of broth, tomatoes, sugar, curry powder, pepper and salt. Let it come to a boil and simmer for 20 minute. Combine flour and remaining broth until smooth. Gradually add to soup. Bring to a boil, stir and cook for 2 minutes. |
|
|
| Ingredients | | - |  | 2 cups carrots sliced and cooked (2 cans of carrots) |
| - | | 1 cup celery, chopped |
| - | | 1 onion, chopped finely (small) |
| - | | 1/2 cup green pepper, chopped |
| - | | 1/4 cup butter or margarine |
| - | | 4 1/2 cups chicken broth |
| - | | 4 tomatoes, chopped (should be 4 cups) (medium) |
| - | | 4 teaspoons sugar |
| - | | 1/2 teaspoon curry powder |
| - | | 1/2 teaspoon salt, optional |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 cup all purpose flour |
| |
| |
