Preheat oven to 425 degrees F. Place the peppers on a baking pan and drizzle with 2 tablespoons of olive oil, turning the peppers to coat evenly. Roast for 15 minutes. Flip each pepper and roast for an additional 15 minutes. The peppers should be soft and slightly charred.

Remove the peppers from the oven and cover the pan with aluminum foil. Allow the peppers to steam for 10-15 minutes. Uncover and allow the peppers to cool long enough to handle.

When the peppers are cool enough to handle, remove the stem, seeds, and charred skin. Tear the peppers into 2-inch strips and set aside.

Heat remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the carrots, celery, and onions to the pot. Cook for 7-10 minutes, or until the veggies have softened. Add the garlic and bay leaf to the pot and cook for an additional 2 minutes, stirring often so the garlic doesn’t burn. Add the cumin and smoked paprika; stir to combine.

Pour the stock over the veggies and add the roasted red peppers to the pot. Bring the mixture to a boil; turn down the heat and allow the soup to simmer for 20 minutes, or until the carrots and celery are tender.

Remove the pot from the heat and pluck out the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, you can ladle the mixture into the bowl of a blender or food processor and pulse until smooth.

Place the pot back over the heat and stir in the heavy cream and sugar. Slowly stir in the grated smoked gouda. Season with salt and pepper to taste. Serve with a side of crusty bread.