Ingredients
1 cup chopped celery1 small onion, chopped1 medium carrot, shredded1 small green pepper, chopped1/4 cup butter, cubed4-1/2 cups chicken or vegetable broth, divided4 cups chopped peeled tomatoes (about 7 medium)2 teaspoons sugar1/2 teaspoon curry powder1/2 teaspoon salt1/4 teaspoon pepper1/4 cup all-purpose flour
Preparation
In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
