Recipe - Red Bell Pepper Soup

2 tablespoon Olive oil
1 md Onion, minced
1 cup Potato, chopped
1 cup Carrots, julienned
1 lg Red bell pepper, minced
1 teaspoon Rosemary
One half teaspoon Fennel
One half tablespoon Hungarian paprika
1 teaspoon Parsley
2 cup Stock
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini