Temperatures are starting to spike but we’re not in the clear yet, it’s only May. Actually this soup is great at room temperature too….that’s how I’ve been eating it to prevent dirtying a pan (lazy).

Feeds 4-6. You will need a blender.

• 1 # organic carrots
• 2 medium/small leeks
• 3-4 celery stocks (1 1/2 cups chopped)
• 5 cloves garlic, minced
• 2 T butter
• 1 qt of low sodium Vegetable Stock
• 1/2 cup 1/2 and 1/2
• kosher salt
• pepper
• olive oil
• Garnish
• 6 oz low fat sour cream or creme fraiche
• chopped fresh dill
• chopped fresh mint
• beet horseradish

Preheat oven to 400 degrees. Peel carrots, remove ends, and cut into 1-2″ chunks. Place carrot chunks on a sheet pan, drizzle with olive oil and add salt and pepper. Toss around to coat carrots. Place in oven and roast for 15-20 min until fork tender. While carrots cook, clean and chop celery, garlic and leeks, using only the white and lightest green part of the leeks. Place celery, garlic, and leeks in a soup pot with 2 T butter, a sprinkle of kosher salt and cracked pepper, cook on med/low until tender. Add stock and roasted carrots. Simmer on med/low for 20-30 minutes. Get out the blender. In batches, blend warm mixture until smooth, then return to pot. Once all soup is pureed, stir in 1/2 and 1/2, taste for salt and pepper and adjust accordingly. For garnish, mix 2-3 T of chopped dill, and 1-2 T chopped mint, into creme fraiche or sour cream. Place a dollop on each bowl of soup and top with a dab of beet horseradish (available in the refrigerated case near dairy products). This can be served warm or cold.