Roasted Carrot Leek Soup

[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

• Perfectly baked bacon

• Goat/feta cheese

• Fresh Herbs

[Steps]

1. Preheat oven 190degC with the rack in the middle.

2. 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.

3. Add roasted leeks & carrots to a large saucepan with the broth. Bring to a boil. Cover the pot and simmer for about 15 minutes.

4. 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.

5. Top with bacon and cheese, serve immediately.'

Adapted from Family Fresh Cooking

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