Alexis Dorny's Red Pepper Soup

Creamy Red Pepper Soup

2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme
6 cups chicken broth
2 (12-ounce) jars roasted red bell peppers in water, drained and coarsely chopped
1 russet potato, peeled and coarsely chopped
1 tablespoon sugar
Salt and freshly ground black pepper

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.

Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.