1 medium potato, diced into small cubes
1 medium carrot, cut into small pieces
1 medium onion, roughly chopped
1-3 cloves garlic, (leave whole)
1 cup fat-free chicken broth
1/2 cup water
Salt and pepper to taste
2 jars (8 oz. each) roasted peppers
Boil chicken broth and water in a large pot.
Mix in potato, carrot, onion and garlic, and cook until vegetables are breaking apart.
Puree vegetables using a hand blender or food mill.
Add roasted peppers (do not drain) and puree into broth mixture. Can be served hot or cold.