Creamy Lemon Potato Bisque with Carrot Top Pesto


Description

Creamy Lemon Potato Bisque with Carrot Top Pesto

Ingredients

1  
medium russet potato (peeled then sliced)
1  
Zucchini (sliced)
4  
white or yellow carrots (sliced --- you can sub orange carrots, but the color of the soup will change!)
1 tablespoon
Olive Oil
1 teaspoon
Sea Salt
1 cup
Silk's Unsweetened Protein Nut Milk
2 1⁄2 cups
veggie (no-chicken) broth
   
juice from 1 lemon
1⁄2 teaspoon
lemon pepper (I love Simply Organic's because it doesn't have dye)
1⁄2 teaspoon
Sea Salt
1 cup
carrot top pesto* (recipe below)

Instructions

  1. Preheat the oven to 425 degrees. 
  2. On a parchment lined baking sheet, lay out the potato, zucchini, and carrot pieces in a single layer. 
  3. Brush on olive oil. 
  4. Roast for 25 minutes, until softened and lightly browned. 
  5. In a high speed blender, combine roasted veggies, nut milk, veggie broth, lemon juice, and spices. Blend on high until pureed. 
  6. Pour into bowls, then swirl on 1/4 cup of pesto into each. Serve hot.

Yields 4 Servings