Ingredients

3 large yellow peppers, cored and seeded
1 small yellow onion, peeled
1 medium carrot, tip and tail removed
2 tbsp. olive oil
1 cup vegetable broth
4 cups water
1/2 tsp. yellow curry
2 tbsp. honey
3/4 cup nonfat sour cream
Salt, pepper to taste

Preparation

1. Chop peppers and onions. Place all ingredients except sour cream and honey in a 5-qt saucepan over high heat and bring to a boil.
2. Reduce heat; cook on low 35 minutes.
3. Remove from heat; puree until smooth. Strain and discard pulp.
4. Whisk 1/2 cup soup mixture with sour cream, honey.
5. Place soup over medium-high heat; stir in sour cream and honey mixture.
6. Salt and pepper to taste.

-borrowed from Chris Carmichael's Fitness Cookbook