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.