Preheat oven to 425.

In a large baking dish, combine the carrots, zucchini, squash, tomatoes and potatoes.

Pour 1/2 cup of the vegetable stock and drizzle 1 TBSP of oil over the veggies. Sprinkle salt and pepper to taste.

Roast until the veggies are tender (around 40 minutes), turning every now and then to evenly bake.

While the veggies are cooking, combine the garlic, sun-dried tomatoes, rest of the olive oil (1 TBSP), 1 TBSP of basil, pine nuts, and a touch of salt and pepper in a food processor. Pulse until a thick paste forms. Set pesto aside.

Once the veggies are done, remove from the oven, and in batches, combine them with 1/2 cup of the stock in a blender and puree until smooth.

Transfer to a large saucepan over low heat, and stir in the remaining stock, basil and lemon juice.

Mix all ingredients together well, and cook for around 5 minutes. If needed, season with salt and pepper.

Distribute the soup into 4 bowls, and add 1 TBSP of the pesto to each bowl.