Tomato Soup - cooking recipe

Ingredients

2 stalks celery, diced
1 c. chopped onion
1 carrot, grated
1/2 c. chopped green pepper
1/4 c. margarine
4 1/2 c. chicken broth, divided
4 c. fresh tomatoes, peeled
1/2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
4 tsp. sugar
1/4 c. flour

Preparation

In Dutch oven, saute celery, onion, carrot and green pepper in margarine.
Stir in 4 cups broth, tomatoes, curry powder, salt, pepper and sugar.
Bring to a boil.
Reduce heat and simmer until tomatoes are tender. Combine flour and 1/4 cup broth. Stir into soup until thickened.
Makes 2 quarts.