2 tb Olive oil 1 md Onion, diced 1 c Potato, chopped 1 c Carrots, julienned 1 lg Red bell pepper, diced 1 t Rosemary 1/2 ts Fennel 1/2 tb Hungarian paprika 1 t Parsley 2 c Stock 2 tb 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