Heat olive oil in a large soup pot over medium heat. Add onions, red pepper, carrots, garlic and jalapeño. Cook and stir for 5 minutes, until vegetables begin to soften. Add all remaining ingredients, except sour cream. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes. Use hand blender to puree soup in the pot or working in batches, transfer soup to a blender or food processor and puree until smooth. Return to pot. Top each bowl of soup with a tablespoon of sour cream. Garnish with chopped cilantro, if desired. This recipe is high in flavour and fibre.