Chipotle Red Pepper Soup

• 2 pounds red bell peppers (about 4 large or 6 small)
• 1 cup chopped onion
• 1/2 cup thinly sliced carrot
• 1/2 cup thinly sliced celery
• 2 garlic cloves
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 drained canned chipotle chile in adobo sauce
• 3/4 cup half-and-half
• 1/2 teaspoon salt
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• Lime wedges

1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel.
2. Place bell peppers, broth, and next 4 ingredients in a large saucepan. Bring to a boil over high heat; cover, reduce heat, and simmer 13 minutes or until carrot is tender.
3. Place 1 chipotle chile and half of pepper mixture in a blender; process until smooth. Repeat procedure with remaining chile and pepper mixture. Return pureed mixture to pan; stir in half-and-half and salt. Cook soup over medium heat 5 minutes or until thoroughly heated.
4. Ladle soup into 4 bowls. Top each serving evenly with sour cream and cilantro.

red bell peppers, onion, carrot, celery, garlic, chicken broth, salt, sour cream, fresh cilantro, wedges

Taken from www.myrecipes.com/recipe/chipotle-red-pepper-soup (may not work)