RED PEPPER-CARROT SOUP
Steps:
- 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.
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