Heat a medium sized (3-4 litre) heavy bottomed pot on medium low. Add 2 tbsp of the oil from the Fire Roasted Peppers, then add the onion, carrot and celery. Saute until onion is translucent.
Stir in vegetable stock and simmer on medium until carrots are soft. Then add Fire Roasted Sweet Peppers and honey and heat through. Using an immersion blender (or transfer carefully to a regular blender, leaving space for steam to escape) puree. Stir in half of yogurt if using.
Serve immediately and garnish bowls with remaining 1/2 cup of yogurt.
*To make the little heart shaped swirls I made, make dots of yogurt in a circle and then run a small knife through them all in a circle and voila!