Roast the Peppers:

1. Place the peppers on the grill over high heat. Grill for about 5-10 minutes per side. Rotate the peppers as needed so that the peppers are evenly blackened. (Note that you can also place the peppers under a hot broiler to get the same result.)
2. When the peppers are evenly blackened and the skin begins to crack, remove from the grill and place inside a large ziploc bag. Seal the bag and let the peppers steam for at least 20 minutes.
3. After 20 minutes, remove the peppers from the bag and scrape the skin off with a knife. Remove the stem and slit the pepper so that it lays flat. Scrape the seeds out of the pepper with the knife.
4. Set aside the prepared peppers until you are ready to use them in the soup. You can roast the peppers ahead of time; they will keep for several days in the fridges or a few months in the freezer.

Make the Soup:

1. Heat the butter in a large saucepan over medium heat. When the butter has melted, add the garlic and onion and sautee for 1-3 minutes.
2. Add the carrot and potato to the pot and cook for another minute.
3. Place the roasted peppers in the pot, along with the chicken broth. Reduce the heat to medium-low and simmer for about 30 minutes, or until the carrot and potato are cooked through.
4. Use an immersion blender to puree the soup until smooth. You can also use a traditional blender but if you do, make sure that you do not fill the blender too full and that you leave the lid slightly ajar. Be very careful when blending hot liquids.
5. Add the Tabasco, sour cream, and tomato paste. Keep the pot on the stovetop over medium-low heat for about 2 more minutes.