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Carrot, Potato, & Leek Soup


1 pound fingerling or baby Dutch potatoes, cleaned and halved (or cubed, depending on their size)
4-5 medium-sized carrots, cleaned and chopped into roughly the same size pieces as your potatoes (so that they roast evenly)
2 large leeks, cleaned and cut into 1-1/2 inch pieces (leave the tough green parts behind)
5 cloves of garlic, left in the peel
1/3 cup olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (or more, if you like it spicier, like me)
1/4 teaspoon ground black pepper
a small pinch of cinnamon
a small pinch of granulated sugar
8-9 cups vegetable stock
grated carrots, for garnish



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