[Ingredients]
1 bunch leeks, white part cut into small pieces
2 pounds baby carrot
6 cups low sodium vegetable broth
Olive oil
Garlic salt
Black pepper
Goat/feta cheese
Fresh Herbs
[Steps]
Preheat oven 190degC with the rack in the middle.
Season leeks and baby carrots with garlic salt & pepper. Toss with a liberal amount of olive oil, lay out veggies in a single layer. Roast for 40-45 minutes tossing occasionally with tongs.
Add roasted leeks & carrots to a large saucepan with the broth. Bring to a boil. Cover the pot and simmer for about 15 minutes.
Remove soup from the heat. Let cool a bit and carefully transfer 1/2 of the soup to a food processor or blender. Blend to a purée or a consistency you like.
Top with bacon and cheese, serve immediately.'
Adapted from Family Fresh Cooking