Roasted Pepper and Parmesean Soup

1 TBSP olive oil
1 large carrot, diced
1 medium yellow onion, diced
3 cloves of garlic, chopped
2 cups sodium free chicken stock (or vegetable stock, if you prefer)
3 bell peppers (a red, a yellow, an orange - or your favorite combination)
1/4 cup grated parmesan
Dash of Frank's Red Hot (optional) 
parmesan shavings (done with a carrot peeler, for garnish)
salt and pepper to taste

Place whole peppers on BBQ grill on high heat.  Char well on all sides.  If you don't have a grill available, you can broil them on all sides.  They should be black on all sides.  Place immediately in a ziploc bag and seal tightly, or place in a bowl and cover tightly with plastic wrap, and leave peppers until cool, about 30 minutes.

While peppers are cooling, saute garlic, onion, and carrot on medium heat in heavy dutch oven.  Add stock and simmer on low heat for 20 minutes.

Remove peppers from plastic wrap and remove the charred skin, core, and seeds.  Be careful to do this over a bowl so you don't lose the juice.  Roughly chop the peppers and add them to the simmering stock and vegetables.  Puree carefully with an immersion blender.  Adjust thickness to your liking with chicken stock.

Add grated parmesan, Frank's Red Hot (if desired), salt and pepper to taste, and heat thoroughly.

Ladle soup into heated bowls and garnish with parmesan shavings and a drizzle of olive oil.