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.)