ROASTED CARROT & LEEK SOUP

Ingredients:

1 Pound Carrots, roughly chopped
1 Bunch Leeks, sliced (the white part, as far up as you can go before it gets too chewy)
3 cloves garlic, leave the skin on
Olive Oil, for drizzling
Salt
Pepper
3 Cups Broth (chicken or vegetable)
 
Optional Garnishes:
Crème Fraiche
Goat Cheese
Bacon
Pancetta
 

Directions:
Preheat oven to 450 degrees. Toss cloves of garlic, sliced leeks and carrots in a bowl with a healthy drizzle of olive oil, salt and pepper. Arrange on a baking tray and place in oven to roast for 35-45 minutes. 
Towards the end of the roasting time, place 3 cups broth in a medium sized pot (you will need a lid that fits).  Transfer the carrots and leeks to the broth and bring to a boil.  While bringing the broth to a boil, remove the skins from the garlic and add the whole cloves to the broth mixture.  Once boiling, cover and reduce to a simmer. Simmer for 15 minutes.  Transfer contents to a food processor or blender (carefully) and process until smooth.  
 
Top with crème fraiche or goat cheese for a vegetarian meal. Bacon and pancetta are also a delicious addition if you’re looking for some additional protein.