Step 1

Preheat broiler and move top shelf to 6″ below heat. Wash the bell peppers and dry completely. Place on a baking sheet and rub with oil.

Step 2

Place in the oven and broil until all 4 sides are blackened, about 7 minutes per side, or 25 to 30 minutes total.

Step 3

Remove from the oven, place in a large bowl (or pyrex pan) and cover with plastic wrap. Set aside for 20 minutes to steam. The steam helps remove the skins.

Step 4

Remove the pepper from the bowl and peel away the charred skin. Remove the stems, all seeds, and chop roasted peppers. Set aside.

Step 5

Heat 2 tablespoons of olive oil in a large Dutch oven, add the onions. Cook for 3 minute. Add the garlic and cook for one additional minute.

Step 6

Add the carrots and potatoes, and cook for 5 more minutes. Add the chopped peppers and chili powder, then stir in the chicken or vegetable stock.

Step 7

Bring to a boil, reduce heat and simmer partially covered until potato is very tender, about 30 minutes.

Step 8

Allow to cool slightly, add the chopped cilantro, and blend soup with an immersion blender until smooth and creamy.

Step 9

Serve immediately topped with shrimp and chopped cilantro, or additional red pepper slices.

Step 10

Skewer the shrimp, drizzle with oil, and season with garlic, pepper, sea salt.

Step 11

Place on a heated barbecue grill, or place under the broiler cooking until both sides turn pink, about 2.5 to 3 minutes per side.

Step 12

Pour soup into a bowl, place 3 or 4 shrimp in the center, garnish with cilantro and serve.