Carrot, Potato, & Leek Soup
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Carrot, potatoes, and leeks roasted with sweet garlic for a warming vegan soup.
Serves: 3 as a meal
  • 1 pound fingerling or baby Dutch potatoes, cleaned and halved (or cubed, depending on their size)
  • 4-5 medium-sized carrots, cleaned and chopped into roughly the same size pieces as your potatoes (so that they roast evenly)
  • 2 large leeks, cleaned and cut into 1-1/2 inch pieces (leave the tough green parts behind)
  • 5 cloves of garlic, left in the peel
  • ⅓ cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (or more, if you like it spicier, like me)
  • ¼ teaspoon ground black pepper
  • a small pinch of cinnamon
  • a small pinch of granulated sugar
  • 8-9 cups vegetable stock
  • 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 by The Crepes of Wrath at