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