Savory Roasted Red Pepper Soup

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2 medium to large sized red bell peppers (the darker in color, the better)

2 cups vegetable broth

1 small red onion, diced

1 shallot, diced

1 medium carrot, sliced thin

1 jalapeno or Serrano pepper, de-seeded and sliced

1/4 cup parsley, finely chopped

1/2 cup soy milk, unsweetened or plain

1/4 cup tangerine juice (juice from one tangerine)

2 Tbsp agave syrup

2 tsp. cayenne

5 cloves roasted garlic

1/2 can tomato paste

3 Tbsp olive oil

1 tsp dried thyme

1 tsp. black pepper

1 bay leaf

5 fresh chive strands, for garnish

salt to taste (at least 1 tsp.)

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