2 tbsp. unsalted butter
1 onion, peeled & chopped
1/2 lb. carrots, peeled & chopped
1 tsp. curry powder
7 lg. ripe tomatoes
3 1/2 c. chicken broth
6 tbsp. slivered basil leaves
Salt & pepper to taste

Melt butter in a soup pot. Add onion and cook for 5 minutes. Add carrots and curry powder. Cover and cook 20 minutes more, until 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 chopped tomatoes and chicken broth to saucepan with vegetables. Bring to a boil, lower heat and simmer for 20 minutes. Add 2 tablespoons basil and salt and pepper; simmer 1 minute. Transfer soup to a blender or food processor. Puree until smooth. Stir in remaining basil. Serve hot or cold. Serves 2.