(12-10 oz servings)

• 5 cups chopped yellow onions
• 1 tsp. salt
• 1 ½ Tbsp. garlic, minced
• 2 Tbsp. curry powder, toasted
• 4 cups roasted and peeled red peppers (jarred or fresh)
• 2 tsp. sugar
• 6 cups vegetable stock
• 5 Tbsp. flour, unbleached white
• 2 cups lowfat milk
• 1 cup roasted, peeled and diced red peppers

Wilt onions, garlic and salt on medium heat in a covered heavy-bottomed stockpot. Remove the lid after the juices are rendered and cook off the excess liquid. Add the curry spices and peppers. Cook together 5 minutes Add stock and cook together 20 minutes or so. Blend and strain through a fine sieve or chinois. Return to the heat and bring to a low simmer. Stir the milk into the flour and whisk into the hot soup. Simmer for 20- 30 mins until thickened. Stir in peppers and adjust seasonings.

Per Serving: Calories: 87 Protein: 4gm Fat: 1gm Carbohydrates: 17gm Sodium: 355mg