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.
