OK Here's that recipe I promised you.

Roasted Pepper Soup

2 Tbsp olive oil 1 celery stalk, sliced
1/3 c. chopped onion 1 clove garlic
2 roasted red peppers, chopped
1 1/2 c. chicken stock
1/3 c heavy cream
1/4 c parmesan

Saute celery, onion, and garlic in oil about 5 minutes.
Add the peppers and chicken stock. Bring to a boil, then lower the heat and simmer for 3 minutes.
Transfer the mixture to blender. Add the cream and salt and pepper. Puree until smooth.
Sprinkle with parmesan.

I have no idea about the actual carb count. I just know it is low-carb. I have made this several times and I love it. It is not a pretty soup but it is good.

I use the red pepper out of a jar, rather than roasting them myself.