Ingredients

1 medium onion, chopped
3 roasted, peeled and seeded red bell peppers (sliced thinly)
1/4 cup butter
2 1/2 cups chicken stock
1 1/2 tsp curry powder
1 cup heavy cream

Directions

Saute onion in butter until soft. Add pepper slices and curry powder and cook for about 3 minutes. Add chicken stock, lower heat and simmer until peppers and onion are very soft about 10 minutes. In batches put peppers, onions and stock into a blender and puree. Place pureed soup into saucepan and cream and heat through gently. Add black pepper and salt to taste.

Recipe Courtesy of Kari Jaquith, PaulaDeen.com User