- 1 bunch leeks, white part cut into small pieces
- 2 pounds carrots
- 6 cups broth
- Olive oil
- Garlic salt
- Black pepper
- Goat Cheese or Feta Cheese
- Fresh Herbs
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 and 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.
Top with bacon and cheese and serve immediately.