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TOMATO SOUP 25 - Recipe

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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.
-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