Red Bell Pepper Soup

2 large Red Bell Peppers
2 large Tomatoes, peeled and chopped
2 tbsp minced Garlic
1½ cups Water or stock
½ cup Milk
½ cup sliced Onions
1 tsp Red Chili Powder
¼ tsp Curry Powder
Salt and Pepper to taste
1 tsp olive oil
1 tbsp fresh Lemon Juice

For the garnish:
Thinly sliced Green Onions
Garlic Croutons
Cream

Grill the bell peppers turning them on and off till the skin starts to turn black for about 6 to 8 minutes. Remove and cool for 10 minutes. Peel, remove the seeds and chop.
Heat oil in a large enough saucepan and add the onions and garlic. Cook till the onions start to soften. Add the chopped bell peppers, tomatoes, red chilli powder, curry powder and cook for about 10 minutes stirring frequently. Add the water/stock and milk and bring to a boil. Reduce the heat to medium and cook for about 20-25 minutes stirring occasionally. Remove from the heat and grind into a smooth liquid. Stir in the lemon juice, salt and pepper. Serve hot and garnish with garlic croutons, sliced green onions and a dollop of cream.