In the fall I baked a pepper, then it froze. Therefore, in order to prepare this soup, I just took a serving of frozen roasted peppers, thawed them and started cooking soup. One such preparation is not, then, have the peppers bake, clean, and then use it for other purposes. Prepare the vegetables to roast. Cut onion, carrot and celery in equal quantities. Also chop the garlic. In a saucepan, pour olive oil and add a piece of butter. When the butter has melted, put in a pan garlic and onion and fry for 3-4 minutes.

Add carrots and celery and again fry for 5-6 minutes. Put in a pan of peppers, a teaspoon of cumin and two Bay leaves. Pour chicken or mushroom broth (if no broth, then just boiling water). Broth need enough to just cover the vegetables. Cook the soup until the carrots are soft.

Remove the pan from the heat, take out Bay leaf, add salt to taste and Porirua soup immersion blender. Then return the pan on the stove, give the soup to boil, cook for another 2 minutes. The soup is ready.

Served with croutons, a dollop of sour cream or yogurt. Aroma and taste are spicy-spicy. I served with a dollop of sour cream, sprinkled a little black sesame seeds instead of crackers and cheese cakes. Very tasty, I highly recommend that you try to fans of soups.