Roasted Bell Pepper Soup

I roasted two yellow and two red bell peppers as per usual roasting rules. Meanwhile, I sauteed an onion and a carrot and then added water to simmer. Once pepper skins were removed to take away the blackened outer layer, I dunked them into the pot and boiled some more. Then in the blender it went to puree. Fantastic orange-red colour. I added lemon juice, salt and pepper. It actually tastes (and looks) like a tomato soup due to the colour and lemon juice, but the sweetness of the peppers come through.

Also roasted garlic and made an angle hair pasta with roasted garlic white wine sauce with scallops and chinese broccoli stems.