Preheat oven to 475. Slice bell peppers in half. Discard stems and seeds. Place on a lined baking sheet. Roast for 30-45 minutes or until blackened.
Heat oil in medium saucepan over medium heat. Add onion and carrot and cook until carrots are softened about 5 minutes. Add garlic and cook 1 minute.
Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.
Using a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper. Serve hot