Lance Armstrong's Yellow Pepper Soup

6 small yellow peppers, cored, seeded, and diced
1 small yellow onion, diced
1 medium carrot, diced
2 tablespoons olive oil
1 cup vegetable broth
4 cups water
2 tablespoons honey
1/2 cup sour cream(regular or nonfat)
3/4 teaspoon curry powder (optional)
Salt and pepper to taste

Place peppers, onion, carrot, olive oil, broth, curry, and water in a saucepan. Bring to a boil, then simmer for 35 minutes. Remove from heat and puree in a food processor until smooth. In a bowl, blend the sour cream, honey, and half a cup of the soup with a whisk, then heat the rest of the soup over medium-high heat for ten minutes, stirring in the sour-cream-and-honey mix. Season to taste. Makes four servings.