1 c. chopped celery
1 sm. onion
1 carrot, grated
1/2 green pepper, chopped
1/4 c. butter
4 1/2 c. broth
1 qt. fresh peeled tomatoes, chopped (or 28 oz. canned)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. curry powder
1/4 c. flour

Saute celery, onion, carrot and green pepper in butter in large heavy pan. Add 4 cups broth, tomatoes, salt, curry and pepper. Heat to boiling, lower heat and simmer 20 minutes. Blend flour into remaining broth and pour gradually into soup. Cook until slightly thickened, stirring frequently. Makes 2 quarts; freezes well.