Bring a large pot of salted water to a boil; add the tomatoes to the boiling water and cook 4-5 minutes, or until skins loosen. Carefully remove tomatoes from the water with a slotted spoon. Set aside until tomatoes are cool enough to handle; carefully slip off the skins and discard. Chop the tomatoes and set aside.
Heat the oil in a large heavy saucepan over medium-high heat; add the garlic, onions and celery. Sauté for 1 -2 minutes. Add the bell pepper and carrots and sauté 3-4 minutes, or until vegetables are soft. Season with salt to taste. Add the chopped tomatoes.
Add the broth, curry powder, honey and lime juice. Simmer for 15 minutes. Use a handheld stick blender and process until smooth and creamy. Serve hot or cold.