Red Pepper-Carrot Soup - cooking recipe

Ingredients

2 large red bell peppers
2 Tbs. olive oil
1/2 tsp. curry powder
1 bay leaf
1 large onion, sliced
2 large carrots, sliced
4 cloves garlic, peeled & sliced
1 tsp. salt
2 Tbs. lemon juice

Preparation

1. Preheat oven to 350F. Place peppers on a bakingsheet & roast for 1 hour, turning occasionally, until blackened all over.
2. Heat oil in 2 qt. saucepan over med. heat. Add curry powder & bayleaf, and stir 10 sec. Add onion, carrots, garlic & salt. Cover and cook 10 minutes, or until onion is translucent.
3. Add 4 cups water, and bring to a boil. Reduce heat and simmer, coveres, 25 minutes.
4. Transfer carrot mixture to blender, add bell peppers and puree until smooth. Stir in lemon juice.