Roasted Carrot & Potato Soup

Ingredients

Soup Base

• 6 whole Carrots, (small to medium size, rough chop)
• 6 whole Yukon Gold Potatoes, (rough chop)
• 2 sprigs Rosemary, Fresh, (I used frozen)
• 3 whole Garlic, (leave cloves whole)
• 2 Tbsp Salt and Pepper, (to taste)
• 5 Tbsp Greek Infused Extra Virgin Olive Oil
• 1 whole Red Onion, (rough chop)
• 4 cups Water
• 3 Tbsp Chicken Stock, (powder)
   

Croutons

• 3 whole Toast Bread, (3 whole slices)
• 2 Tbsp Salt and Pepper
• 5 Tbsp Greek Infused Extra Virgin Olive Oil, 
• 1 sprig Rosemary, Fresh

Process

1. Wash, dry, peel, and roughly chop; potatos, carrots, and red onion, set aside in a medium-sized bowl
2. On a cutting board, slice your toast bread into large enough cubes, and set aside
3. On a baking tray lined with parchment paper, drizzle olive oil, rosemary sprig, salt, and pepper
4. Bake in preheated oven to 350F for about 10 minutes (or until golden and crispy)
5. Once crispy, remove from oven and allow to come to room temp
6. In a medium-sized baking dish add potatos, carrots, red onion, and peeled garlic cloves
7. Drizzle olive oil over veggies
8. Add salt, pepper, rosemary sprig and give everything a good mix
9. Roast in preheated oven at 425F for about 25 minutes, tossing half way through (remove once veggies have a nice char)
10. Place roasted veggies into a medium-sized pot over the stove with chicken stock and water, mix well
11. Bring to a boil, remove from heat once some of the water has evaporated
12. Using an immersion hand blender (or blender of your choice) pulse the veggie mix until smooth
13. Serve into small bowls
14. Garnish with croutons, salt, pepper, rosemary and a drizzle of olive oil
15. Enjoy!