5 medium carrots, peeled

2 large leeks

1 lb yellow baby dutch potatoes

4 cloves garlic

4 tbsp olive oil

1/2 tsp turmeric

1/4 tsp ground cloves

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

6-7 cups vegetable broth

(Optional) heavy cream, bread, sage

Preheat the oven to 400 degrees. Dice the potatoes into halves. Dice the carrots and leeks in similar size as the potatoes. You want them to all be roughly the same size so they cook evenly. Refer to the blog post above for a photo.

Add the veggies to a large baking sheet including the garlic. Drizzle with 4 tbsp of olive oil and then add the turmeric, cloves, salt, paprika, pepper and cayenne. Make sure they are all coated evenly with the spices and oil. Place in oven and roast for 30-35 minutes or until they are fork tender.

(If you have an immersion blender) Add the roasted veggies to a large pot along with about 7 cups of vegetable broth. Use the immersion blender to blend until creamy and smooth. Warm the soup in the pot. Taste and adjust seasoning if neccessary.

(If you have a normal blender) Wait until the veggies have cooled off completely (or if you have a heat safe blender, throw them in!) Place half of the veggies into the blender along with 2-3 cups of vegetable broth. I started with 2, blended for a bit, and then I added another cup to smooth it out. Pour into a large pot and begin to warm it up. Repeat until the vegetables are fully used up. Taste and adjust seasoning if neccessary.

If desired, top with heavy cream and sage. Or just dip with a delicious crusty bread. Enjoy!