Roasted Potato and Carrot Soup
- 1 pound of new potatoes, cleaned and quartered
- 4-5 medium carrots, cleaned and chopped into the same sizes as potatoes.
- 2 large leeks, cleaned and cut into 1- ½ inch pieces. (Leave out the tough green parts)
- 5 cloves of garlic, peeled
- 1/3 c. olive oil
- 1 tsp sea salt
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp ground black pepper
- small pinch of cinnamon
- small pinch of sugar
- 8-9 c. vegetable broth
- grated carrots, for garnish.
1. Preheat your oven to 400 degrees F. Place all of your chopped vegetables on a baking sheet, along with your garlic cloves, still in their peels, and drizzle with your olive oil, then sprinkle with your spices. Roast the vegetables for 30 minutes or so, until fork-tender.
2. Place all of the vegetables and peeled garlic in your food processor (working in batches, if you need to, or use an immersion blender), and pulse with a bit of your stock until smooth. Add a cup of stock at a time, pulsing, until you’ve reached your processor’s maximum capacity (which is why I love my immersion blender – no maximum capacity), then push the pureed vegetables through a mesh sieve (or not, but I prefer a smoother texture). Place in a large pot, add the rest of your stock, and bring to a simmer. Taste and adjust seasonings as needed. This will keep well in the fridge for a week, or frozen for 3 months.
Recipe courtesy of: http://crepesofwrath.net/