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. |