Roasted Yellow Pepper Soup
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Carrot (peeled and finely diced)1 small
Sweet Onion (minced)3 cups
Vegetable1
Salt2 tbsps
Pesto (prepared)Directions:
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