ROASTED LEEK AND POTATO SOUP - BEST RECIPE EVER!

Roasted Leek and Potato Soup - Best Recipe Ever! image

Provided by Ex-Pat Mama

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled and cut into chunks
3 medium carrots, peeled and cut into chunks
1 large leek, sliced
6 garlic cloves, skins left on
1/3 cup olive oil
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne (to taste)
1/4 teaspoon black pepper
1 pinch cinnamon
6 cups vegetable broth

Steps:

Heat oven to 400º F. Place all veggies on a large baking tray.
Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.

Nutrition Facts : Calories 251, Fat 12.4, SaturatedFat 1.7, Sodium 422, Carbohydrate 32.9, Fiber 4.7, Sugar 3.3, Protein 3.9