Title: Red Bell Pepper Soup
Categories: Soup Appetizer Blank
Yield: 3 Servings

2	tb	Olive oil
1	md	Onion, diced
1	c	Potato, chopped
1	c	Carrots, julienned
1	lg	Red bell pepper, diced
1	ts	Rosemary
1/2	ts	Fennel
1/2	tb	Hungarian paprika
1	ts	Parsley
2	c	Stock
2	tb	Soy sauce
		Salt & pepper

Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or until the vegetables are tender. Puree the soup. Return to the pot & add the rest of the carrots. Return the soup to a boil & simmer for 5 minutes, stirring constantly. Serve piping hot.

Recipe by Mark Satterly

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