Creamy Lemon Potato Bisque with Carrot Top Pesto | Nosh and Nourish

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)