Summer Soup with Carrots, Red Pepper, and Orange.

Because Mac did his best to keep me up last night, I didn't really feel like making something complicated today.  I had the idea of making carrot soup and just went with it.  This soup is quick and has a nice, refreshing flavor that suits the end of summer weather we've been having in the City.  It is easily modified and can be made heartier with the addition of potatoes, rice, or tofu.  I've usually found that carrot-based soups are a little too sweet, but this one is tempered by the red pepper and curry powder.  The orange juice adds a nice undertone without overpowering the vegetables.

1lb Carrots, peeled and chopped
1 medium/large Yellow Onion, chopped (approx. 2 cups)
1 large Red Bell Pepper, chopped
1 Tbsp. Olive Oil
4 cups Vegetable Stock
1 cup Orange Juice
salt, pepper, and curry powder to taste (2 full tbsp curry powder gives a nice bite without adding too much heat)
Scallions

Large pot
Blender

Heat the oil in a large pot, add onion and let cook until tender.  Add carrots and peppers and let cook briefly.  Add stock and let simmer for 30 mins or until the vegetables are tender.  Transfer the solids to the blender and add enough liquid so that it easily purées.  It may be easier to do this batches.  Transfer the purée back to the large pot, blending with any leftover liquids.  Add the orange juice.  Add spices to taste.  Heat through (approx. 15-20 minutes.)  Garnish with scallions.  Serve with dipping bread.  

Bonk appétit