Roasted Carrot and Tomato Soup

2 red bell peppers

2 tomatoes

3 small carrots

½ onions

1 potato (opcional)

1 garlic clove

1 tbsp olive oil (any oil)

Basil leave for garnish

Salt and pepper to taste

Arrange peppers and tomatoes and garlic clove on a baking sheet. Roast until brown and tender, turn to get all sides. Let it rest for about 15 minutes, then peel and remove the seeds. Chop peppers and tomatoes, set aside.

Peel and slice the carrots. Place them into a small pot. Cover with water and let it cook until soft. Set it aside.

Saute the onions until translucent, about five minutes. Transfer to a saute pan. Add the roasted vegetables and carrots. Mix well. Add the potatoes, cover. Bring to a boil then reduce heat and simmer until potatoes are tender. Blend and season with salt and pepper to taste.

Serve and garnish with the basil leaves.