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Roasted
Yellow Pepper Soup
Serves
6
Ingredients:
 |
|
| 1 |
tablespoon
olive oil |
| 1 |
small
carrot, peeled and finely diced |
| 1/2 |
small
sweet onion, minced |
| 1
1/2 |
pound
yellow and orange bell peppers, roasted, peeled, cut
into small strips |
| 1 |
baking
potato (about 12 ounces) peeled and diced into 1/2-inch
cubes |
| 3 |
cups
vegetable or chicken stock |
| |
Salt
and pepper |
| 2 |
tablespoons
prepared pest |
 |
In
a 3-quart saucepan heat olive oil. Add carrots and onions
and cook until soft. Add peppers and cook 2 minutes
more. Add potatoes and stock and bring to a boil. Reduce
heat and simmer until potatoes are cooked through and
starting to fall apart, about 25 minutes. Season with
salt and pepper, to taste.
Use a stick blender, food processor or blender to puree
soup. If necessary, return to pot and reheat. Garnish
each portion with 1 teaspoon of pesto. Serve immediately.
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