Melt butter in large pot over medium/high heat. Add onions, carrots and green pepper and sauté for about 5 minutes, or until the onion is softened. Add the flour and continue to sauté for another minute, stirring constantly. Add the chicken broth, tomatoes, sugar, basil, tarragon, cayenne pepper, thyme and bay leaves. Bring to a boil; reduce heat and simmer for 40 minutes. Remove from heat and cool slightly.
Remove the bay leaves and, working in batches, puree the soup in a blender until almost smooth. Return the pureed soup to the pot, add the cream, paprika, curry powder and white pepper; heat the soup until it is hot, but not boiling. Salt to taste.
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|Serving Size: 1 Serving (763g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 844 (82%)|
|Amt Per Serving||% DV|
|Total Fat 93.8g||125 %|
|Saturated Fat 58.1g||290 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 308.3mg||95 %|
|Sodium 950.5mg||33 %|
|Potassium 1136.4mg||30 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 33.2g|
|Protein 17.4g||25 %|
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Calories per serving: 1033
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