Roasted Red Pepper Soup

This is one of my all time favorite soups, as I can add lots of random veggies that are in the fridge and use things up!  Also, it is super easy, and tastes great.

Here is the basic recipe, but feel free to add and substitute veggies as you'd like.

1 tsp olive oil
1 medium onion, chopped
2 cloves garlic
2 small potatoes, peeled and chopped
4 red bell peppers, roasted
2 carrots, peeled and chopped
1 can fat free reduced sodium chicken broth (any kind of vegetable stock, if vegetarian or vegan)
1 1/2 cups water
1 tsp salt
olive oil cooking spray (if roasting peppers in the oven)

First, begin roasting the red peppers.  The easiest ways to do this are the grill or the oven.   To roast in the oven, spray peppers with cooking spray and place them on a broiler pan or baking sheet.  Broil until skin turns mostly black on the top, and then turn over to roast the other side.  When finished, place peppers in a bowl and cover with lid or plastic wrap to collect steam.  Let sit for approximately ten minutes, then peel off skin and cut peppers into smaller pieces.

While the peppers are collecting steam in the bowl, heat olive oil in a large pot on medium heat.  Add garlic, carrots and onion, and saute for about 5 minutes (or until translucent).  Next, add broth, water, potatoes, and peppers.  Turn heat up to high and bring to a boil.  Then, decrease the heat to medium-low, cover and let simmer until potatoes are tender.   Stir occasionally.

Once potatoes are tender, use a food processor, blender, or hand blender to puree soup until smooth.  Add salt, pepper, or other herbs and spices to taste!