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Soup: Spicy Roasted Tomato Soup




Source of Recipe


From Southern Scrumptious by Betty Simms


List of Ingredients




2 1/2 quarts chicken stock
6 large onions, chopped, sauteed
4 red 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 peppers, sliced



Recipe



Bring the chicken stock to a boil in a stockpot Add the onions, 4 red peppers, tomatoes, garlic and carrots. Cool,' 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 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.

YIELD: 3 Quarts