Red Velvet Pepper Soup
gluten free / vegan
This is great on a hot day or a cold night!  I could eat the whole pot, but at only 160 calories a serving, that's OK.   It's also a beautiful starter for Christmas Dinner.
Ingredients
3 tbsp olive oil
4 carrots, chopped
1 potato, peeled and chopped
6 red bell peppers, roasted, peeled, and chopped
2 pears, peeled and chopped
​5 cups water or chicken stock
1/2 teaspoon red pepper flakes, crushed
1 teaspoon salt 
1/2 teaspoon black pepper
1 cup half and half
Steps
  1. Prepare red peppers - wash, slice in half lengthwise; remove seeds and tops. Place skin-side up on a greased cookie sheet. Broil until skin is blackened and puffy. Remove from oven and wrap peppers in aluminum foil. Let sit for about 15 minutes or until slightly cooled. The skins should come right off! It's OK if a little of the skin stays on. Chop them up.  (Sometimes I don't take the time to blacken and skin the peppers.  The soup turns out fine and still tastes great!)
  2. In a large soup pot, saute' carrots in olive oil for about 10 minutes. Add the chopped potato and the roasted peppers. Cook for 10 more minutes, stirring constantly to prevent potato from sticking. Add the pears, seasonings, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes uncovered. Test to see if the carrots and potato are done.
  3. REMOVE THE POT FROM THE HEAT and use a hand stick-blender     (or potato masher) and blend right in the pot.  BE CAREFUL - don't leave the pot on the heat as you use the blender.  All that stirring makes it heat up and hot bubbles will pop out on you!
  4. Return to heat and simmer. Spoon into serving bowls and swirl some of the half and half on top before serving.