Red Bell Pepper Soup

2 tb Olive oil

1 md Onion, diced

1 c Potato, chopped

1 c Carrots, julienned

1 lg Red bell pepper, diced

1 t Rosemary

1/2 ts Fennel

1/2 tb Hungarian paprika

1 t 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