Over a grill or burner on high heat, char bell peppers until skin is evenly blackened. Set aside.
In a large bowl, combine carrots, onions, fennel, celery, garlic, rosemary, thyme, paprika, chipotle, cinnamon, salt and pepper. Mix until spices are evenly distributed. On a full sheet pan, spread vegetable mixture into a single layer. Roast in a 500°F convection oven until caramelized, approximately 10-12 minutes.
In a sauce pot over medium high heat, bring water to a boil. Reduce heat to medium, add miso, and mix until well blended. Set aside. Once cooled, remove skin from charred peppers with a clean towel. Dice peppers large.
Heat oil in a sauce pot over medium high heat. Add roasted vegetables and bell peppers. Cook for 5 minutes, stirring occasionally. Add miso to vegetables. Heat to a boil; reduce heat and gently boil for 10 minutes, stirring occasionally.
Puree mixture in a blender in batches. Return to sauce pot.
Over medium heat, whisk in Culinary Cream. Cook for 5 minutes.
Serve with thinly sliced scallions.
Ingredients
3 cups Red Bell Pepper, roasted / charred, skin and seeds removed, large dice
