Preheat oven to broil. Place whole red pepper in a foil pan. Broil it four inches from the heat until skin is blistered, about six minutes. Rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15 to 20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside.

In a large saucepan, cook the carrots, onion and rice in oil until onion is tender. Stir in the chicken soup, water, orange juice, orange peel (if using), salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until carrots and rice are tender. Remove from heat and cool for 10 minutes.

In a blender, purée carrot mixture and roasted pepper in small batches. Return to the pan and heat through. Or, use an immersion blender in the saucepan and purée until smooth.