Creamy carrot, leek & potato soup

This velvety smooth carrot soup is the perfect meal on a cooler evening

Ingredients:

Spices: 1/2 tsp chilli, 1/2 tsp paprika, 1/4 nutmeg, 1/2 turmeric

• 3 large/ approx. 14 baby potatoes

• 3 carrots

• 4-5 cloves of garlic

• Roughly 1 litre veggie stock

Directions:

1. Pre-heat the oven to 170.

2. Cut the veggies into 1 inch cubes. Drizzle with oil, toss with spices and season with salt and pepper. Lay on a baking tray and roast for 20-30mins until golden brown.

3. Leave to cool, then blend in a food processer in batches with some of the vegetable stock.

4. Once everything is blended, add to a saucepan and heat through, adding more veggie stock until you achieve desired silky-smoothness. Taste and adjust seasoning.

5. Serve with natural yogurt, toasted seeds and buttered sourdough