Holy Bean Soup

Directions

1. 1
   Melt the butter in a large soup pot over medium heat.
2. 2
   Put the carrots, celery, onion and garlic in a food processor and process until smooth but still chunky.
3. 3
   Transfer to the pot and cook, stirring for 5 minutes.
4. 4
   Add half the curry, stir and cook until the vegetables are nearly soft, about 5 more minutes.
5. 5
   Add the beans and gallon cold water.
6. 6
   Bring to a boil and simmer for 3 hours, adding more water to keep the beans covered by 1 inch.
7. 7
   Season with salt and pepper to taste and add the remaining curry powder to taste.
8. 8
   Serve with crusty bread.