Simple Carrot Soup Recipe

INGREDIENTS

• 5 large carrots
• 4 small gold potatoes (or 1 large)
• 1 white onion
• 2 cloves garlic
• 1 leek
• optional fennel
• 2 tbsp maple syrup
• 2 tbsp butter
• any broth
• cumin
• coriander

STEPS

1. Chop up your carrots and potatoes into chunks and lay them out on a sheet pan
2. Cover with olive oil and salt and bake at 400 for about 45 minutes or until soft
3. Sauté your onion, garlic and leek in olive oil in a large pot until translucent
4. Add in your roasted veggies, cumin and coriander and mix
5. Add in your broth or I use water and a tbsp of vegetable concentrate to cover the veggies
6. Cook for 15 minutes to let flavors meld
7. If you are making croutons, dice your bread and mix in some olive oil, maple syrup and curry power and bake for 15 while the soup cooks occasionally mixing
8. Transfer soup slowly to blender (can do in batches) add in maple syrup, butter and salt and blend it up!

Serve with croutons and diced herbs