2 cups sliced carrots
1 cup chopped celery
1 small onion, finely chopped
1/2 cup chopped green bell pepper
1/4 cup butter
4 1/2 cups chicken broth, divided
4 medium fresh tomatoes, peeled and chopped
4 teaspoons sugar
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour

In a large pot, sauté carrots, celery, onion and bell pepper in butter until tender. Add 4 cups of chicken broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat and simmer 20 minutes. Just before serving, combine flour with reserved broth and stir until smooth. Gradually add to soup and cook 2 minutes longer.

Serving size: 1 cup. Per serving: 125 calories, 4.3 g protein, 6.4 g fat, 13.8 g carbohydrates, 2.3 g fiber,
221 mg sodium, 15 mg cholesterol

Harriette Smart, Grayson-Collin Electric Cooperative