Roasted Red Pepper Soup

• 4-5 c. roasted red peppers
• 1 c. onion, diced
• 2 cloves garlic, minced 
• 3 medium carrots, cut into 1/8-1/4 inch rounds
• bacon grease
• 3-4 c. chicken broth (depending on how thick you want the soup)
• 1 T. lemon juice
• salt to taste
• 1/4 tsp. pepper 
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/4 tsp. paprika 
• 1/4 tsp. smoked paprika
• 1/8 tsp. cayenne
• 1/2 tsp. chipotle in adobo

 To garnish

• fresh cilantro 
• sour cream
• soft goat cheese

Melt some bacon grease in a pot. Saute onion and garlic for 3-5 minutes until soft and just starting to golden. Add carrots and enough broth to just cover and cook until carrots are tender.(the broth will evaporate so add more as needed to keep veggies covered) Puree the cooked veggies and roasted red peppers until smooth. Add broth until desired thickness is reached. Add spices, lemon juice, and chipotle and blend. Adjust spices is necessary. Pour soup back into pot and heat though. Serve with chopped cilantro, a dollop of sour cream, and crumbled goat cheese.