My local farm stand sells these awesome lipstick peppers (pictured in the colander on the right). I've never seen them in a grocery store so I'm guessing you have to get them at a farmer's market. You could substitute 6 large red bell peppers for this soup if you can't get the lipstick red variety.
Roasted Lipstick Red Pepper Soup – Serves 6-8
12 small to medium lipstick red peppers
5 medium Yukon gold potatoes, washed and cut into medium chunks
3 tablespoons butter or butter spread like Earth Balance
1 tablespoon olive oil
salt and pepper, to taste
Heat your oven’s broiler to high. Place the peppers on broiler pan and set under the heat for 8-10 minutes, turning every 3-4 minutes. Peppers should become black and charred all over. Set aside until the peppers are cool enough to handle. Then, remove the skins, seeds and stems from the peppers.
In a large pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon olive oil. Sauté the scallions until soft and add potatoes and peppers. Add broth and water and bring to a boil. Simmer soup for 15 minutes or until potatoes are soft. Carefully use a hand-immersion blender to puree the soup and stir in the final tablespoon of butter. Top with a dollop of yogurt when serving.