Bell Pepper Soup

1 T. extra-virgin olive oil
2 c. chopped yellow onion
1 c. carrots, peeled and chopped
1 c. chopped celery
1 large red pepper, roasted, peeled, seeded, and sliced*
1 large yellow pepper, roasted, peeled, seeded, and sliced*
1 small round red or white potato, peeled and sliced
3 c. vegetable broth

*Heat the broiler to its highest setting. Slice the pepper in half and remove the core and seeds. Place the halves skin side up on an oiled baking sheet and put them under the broiler until the skin buckles and chars, 3-4 minutes. Using a fork, transfer the peppers from the baking sheet to a paper bag, and refrigerate for 15 minutes. The skin should peel off easily. Roasted peppers will keep for up to 4 days, refrigerated and wrapped tightly in plastic. They will keep for up to a month in the refrigerator if coasted lightly in extra-virgin olive oil and kept in a sealed jar or a tightly lidded plastic container.

Heat the olive oil in a medium saucepan over medium-high heat. Add the onions, carrot, and celery, turn the heat down to medium and saute until softened, about 10 minutes.

Add the bell peppers and potato, and stir to coat with the other vegetables. Add the vegetable broth, bring to a boil, cover, and lower heat to medium-low. Simmer until the potato falls apart when you pierce it with a knife, about 8 minutes.

Transfer soup to a food processor or blender, and process in pulses until pureed. Serve hot.

Serves 4.

Adapted from Almost Vegetarian, p. 58.