Melt butter in a large saucepan. Sauté celery, onions and carrots until tender.
Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil,
marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally.
Discard bay leaf.
Puree 1/3 of the mixture at a time in the blender. Add cream,
paprika, curry powder and salt and pepper to taste. Stir to blend.