| | Directions | | Preheat oven to 350°F. Place bell peppers on baking sheet and roast for about 1 hour (or until the skin is wrinkled and blackened all over turning peppers occasionally with tongs). Transfer peppers to a bowl, cover with plastic wrap about 10 minutes to steam. When peppers are cool enough to handle, rub the blackened peel off and remove the seeds from inside. Heat the oil in a 2 qt. saucepan over medium heat. Add curry powder and bay leaf and stir for about 10 seconds to bloom the flavor. Then add onion, carrots, garlic and salt. Cover and cook 10 minutes or until the onion gets clear. Add 4 cups of water and bring to boil. Reduce heat to medium low and simmer, covered, for 25 minutes. Put in blender or use a hand held blender. Add red peppers and puree until smooth. Stir in lemon juice. Garnish with red or green bell pepper slices. |
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| Ingredients | | - |  | 2 red bell peppers (large) |
| - | | 2 tablespoons olive oil |
| - | | 1/2 teaspoon curry powder |
| - | | 1 bay leaf |
| - | | 1 onion, sliced (large) |
| - | | 2 carrots, sliced (large) |
| - | | 4 cloves garlic, peeled and sliced |
| - | | 1 teaspoon Salt |
| - | | 4 cups water |
| - | | 2 tablespoons Lemon Juice |
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