Roasted Red Pepper Soup

Bon jour, mes amis!

Wow, hard to believe September has come and passed. Time flies indeed.

The temperatures outside are getting cooler and the days are getting shorter and soup is on today?s menu! A flavorful, spicy, full-bodied, thick, creamy soup.

Ingredients:

2 red bell peppers

1 yellow onion, diced

2 medium carrots, diced

1 garlic clove, minced

1 tbsp flour

1/3 tsp curry powder

1 tsp tomato paste

4 ½ c chicken broth

1 potato, peeled and cubed (1?)

1 tsp hot sauce

2 tbsp dill, chopped

¼ heavy cream

Olive oil

Salt/pepper

Bake for 20-30 minutes, rotating occasionally. The skin has to be dark brown and blistered. Remove from oven.

When completely cooled, peel the skin off and remove seeds and ribs from the inside, and chop roughly.