Roast red peppers in a 260 C oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stove top until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup
Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each.
Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes .
Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.