Roasted Red Pepper Soup

• 6 red bell peppers
• 1 large sweet onion, cut into 1-inch chunks
• 2 garlic cloves
• 1 celery stalk, cut into 1-inch chunks
• 1 medium carrot, finely diced
• 1 medium red potato, scrubbed and cut into 1-inch chunks
• 1 tablespoon olive oil
• 5 cups chicken broth
• Salt and freshly ground black pepper

1. Position the oven racks so they are evenly spaced.
2. Preheat the oven to convection roast at 500F, and roast the peppers (see page 131).
3. When the peppers are done, lower the oven temperature to 450F.
4. Combine the onion, garlic, celery, carrot, and potato in a large bowl.
5. Add the olive oil and toss until the vegetables are coated.
6. Pour the vegetables onto the foil-covered baking pan used for the peppers and spread them in an even layer.
7. Roast for 15 to 20 minutes or until the vegetables are tender and slightly browned on the edges.
8. In a food processor fitted with the steel blade or a blender, puree the vegetables with the peppers in batches, adding the chicken broth to each batch as needed.
9. Transfer the puree to a large bowl.
10. Add salt and pepper to taste.
11. Serve hot or chill for at least 2 hours.

red bell peppers, sweet onion, garlic, celery stalk, carrot, red potato, olive oil, chicken broth, salt

Taken from www.epicurious.com/recipes/food/views/roasted-red-pepper-soup-372443 (may not work)