Vegetarian Times red pepper and carrot soup has been one of my favorite soups for years now. It's one of a few recipes that I've made so often I have it memorized, probably forever! I whipped up a batch yesterday with a few changes. I added a few potatoes for extra thickness, and I added turmeric to help with my minor aches from my fall. I also added a small red jalapeno. I never roast my red pepper, I have before and I don't notice that much of a difference in taste, so it seems like an unnecessary step.
I had leftovers this morning with some brown rice, nooch and a sunshine burger "crouton". It's even better the next day, as most soups are.