- 1 Tbsp. 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
- and cut into small strips
- 1 baking potato (12 oz) peeled and diced into 1/2 in. cubes
- 3 C vegetable or chicken stock
- Salt and pepper
- 3 Tbsp prepared pesto
In a 3 quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 min. 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 min.). Season with salt and pepper.
Transfer to food processor or blender and blend to puree soup. Garnish each portion with 1 tsp. pesto.