• Pour the olive oil into a large saucepan and add the chopped peppers and onion and saute until the onions are just turning brown. Add the garlic and cook for one more minute.
• Remove 4 tablespoons of sauteed vegetables and put into a bowl to make the red pepper coulis for garnish.
• Put the chicken stock, carrots and potato into the saucepan; add the spices and simmer on low for 30 minutes.
• Once the carrots and potato are cooked and soft, either use a stick blender or transfer in batches to a counter top blender and blend until smooth; returning to the pot when done.
• Add the half and half and simmer on low for 30 more minutes; do not boil.

To make the Coulis

• Blend the 4 tablespoons of sauteed peppers and onions with the 4 tablespoons of olive oil.
• Serve soup in bowls with a dollop of sour cream on top drizzled with the red pepper coulis.