Bell Pepper Soup

Rinse bell peppers, remove ribs and seeds and chop. Peel garlic and shallot and chop finely. Saute garlic and shallot for 1 to 2 minutes until translucent. Add bell peppers and 1 tablespoon butter. Add curry powder and ginger and saute briefly. Pour in broth. Bring to a boil and simmer for about 15 minutes. Puree the soup and pass through a fine sieve. Return to the pot, add cream and bring to a boil. Simmer and add additional broth as necessary. Season with salt, lemon juice and chili powder. Add remaining butter and stir until frothy.