Roast Pepper Soup

Ingredients:

3 large peppers, roasted

1 large carrot, roasted

1/2 large bulb garlic, roasted

2 large potatoes, cubed

1 tsp. thyme

1 tsp. sage

Large handful fresh basil

4-6 cups homemade vegetable stock

Preparation:

1. Roast peppers, carrots, and garlic in oven 400 for 25min.

2. Boil potatoes in vegetable stock.

3. Add roasted vegetables to potatoes and stock. Boil until all vegetables are softened.

4. Blend with immersion blender.

5. Serve and Enjoy!