Roasted Red Pepper Soup

Ingredients:
10-12 medium sweet red bell peppers, halved, seeds discarded
3 tbsp olive oil
1 medium yellow onion, peeled and finely chopped
1 large sweet carrot, peeled and diced
2 large cloves garlic, peeled and crushed
2 tsp fresh thyme
1 tbsp fresh basil
4 cups chicken stock
2 bay leaves
2 tsp red wine vinegar
1/8 tsp cayenne pepper
sea salt and fresh ground black pepper to taste

Preparation:
1.  Preheat the broiler.  Place red peppers cut side down on baking sheet.  Lightly coat the outside of each pepper with the olive oil.  Place baking sheet under the broiler and cook until the skins blacken.  Remove from the broiler and place all peppers in a large bowl immediately.  Cover tightly with plastic wrap. This helps the peppers sweat, which loosens the skins.  Wait until the peppers are cool enough to handle and gently remove the skin from each.  Put skinned peppers in a bowl and set aside.
2.  In a Dutch oven or stock pot, heat 1 tbsp of olive oil over medium heat.  Add the onion and carrot and cook until the onion is soft and translucent.  Add the garlic and sauté briefly.  Add herbs, stock, skinned, roasted peppers, and bay leaves.  Simmer until all vegetables are soft.  When ready, remove the bay leaves and purée the soup until it is smooth.  Add vinegar and cayenne pepper.  Season with sea salt and freshly ground black pepper.  Garnish with a fresh basil leaf and serve immediately. 

Recipe slightly adapted from The Eat -Clean Diet Cookbook by Tosca Reno