Ingredients

2 -3 medium leeks, tender green and white parts only, cleaned and roughly chopped
2 kg carrots, cleaned and scrubbed
4-6 cups vegetable stock
Olive oil
Garlic salt and pepper
Goat or feta cheese for garnish
Fresh herbs

Vendors

Preheat oven to approximately 180C Season the leeks and carrots, toss with a liberal amount of olive oil, and lay out in a single layer in a baking dish
Roast for about 40-45 minutes, tossing occasionally
Add the veggies to a pot with the stock
Bring to the boil, cover and simmer for about 15 minutes
Remove from the heat, correct the seasoning, cool and transfer to a food processor and blend to the consistency you like
Serve in warm bowls with cheese and herbs