CARROT SOUP

l tbsps. butter
l large red bell pepper, chopped
l2 med. carrots, thinly sliced
l/2 cup water
l tbsp. sugar
3 tbsps. butter
2 tbsps. all purpose flour
2 cups hot chicken stock
2 cups milk
s & p
l/4 tsp. curry powder
l/2 cup whipping cream
Additional chicken stock
Slivered pimiento
Melt l tbsps. buttter in heavy large skillet over med-low heat. Add
bell pepper & cook until beginning to soften, stirring occasionally
about 4 mins. Add carrots, water & sugar. Cover & cook until veggies
are tender, stirring often, about 20 mins. Melt 3 tbsps. butter in
heavy saucepan over low heat. Ad flour & cook 3 mins., stirring
often. Whisk in 2 cups stock and then milk. Add carrot mixture, s&p,
bring to boil, stirring constantly. Reduce heat & simmer 40 mins.
to blend flavors. Add curry. Puree soup in processor until smooth.
Strain into bowl Mix in cream and enough additional stock to thin
to desired consistency. (Can be prepared l day ahead). Serve hot or
cold, garnished with pimiento.
Serves 8.