Roasted Yellow Pepper Soup

• 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 pesto

1. In a 3-quart saucepan heat olive oil.
2. Add carrots and onions and cook until soft.
3. Add peppers and cook 2 minutes more.
4. Add potatoes and stock and bring to a boil.
5. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes.
6. Season with salt and pepper, to taste.
7. Use a stick blender, food processor or blender to puree soup.
8. If necessary, return to pot and reheat.
9. Garnish each portion with 1 teaspoon of pesto.
10. Serve immediately.

olive oil, carrot, sweet onion, orange bell peppers, baking potato, vegetable, salt, pesto

Taken from www.foodnetwork.com/recipes/roasted-yellow-pepper-soup-recipe0.html (may not work)