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