I’ve made this for easy lunches this week. I didn’t make the garnish as I tend to like to just put a triangle of Laughing Cow Cheese in my soup or just a dollop of cream. It smelt amazing having the vegetables roasting this morning. Perfect for the start of Autumn!
1 bunch Leeks, white part cut into small pieces
2 pounds (2 bags) Baby carrots
6 cups Vegetable Broth
Pre heat oven to 375 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.