Tomato Carrot Soup

Directions

1. Heat butter in a soup pot. Add in onion and cook for 5 min. Add in carrots and curry pwdr. Cover and cook 20 min more, till vegetables are tender. Fill a saucepan with water; bring to a boil. Spear one tomato at a time with a fork and dip into water for 30 seconds; remove, peel off skin and chop coarsely. Add in minced tomatoes and chicken broth to saucepan with vegetables. Bring to a boil, lower heat and simmer for 20 min. Add in 2 Tbsp. basil and salt and pepper; simmer 1 minute. Transfer soup to a blender or possibly food processor. Puree till smooth. Stir in remaining basil. Serve warm or possibly cool. Serves 2.