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Chipotle Red Pepper Soup

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6 small red bell peppers

1 (14-ounce) can fat-free, less-sodium chicken broth

1 cup chopped onion

1/2 cup thinly sliced carrot

1/2 cup thinly sliced celery

2 garlic cloves

2 drained canned chipotle chiles in adobo sauce

3/4 cup half-and-half

3/4 teaspoon salt

1/4 cup low-fat sour cream

1/4 cup chopped fresh cilantro

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