Ingredients (serves 6):

• 4 Cups water
• 3 Cups baby carrots
• 1 Cup  non-dairy milk (I opted to use creamy hemp milk)
• 6 Stalks of celery, diced
• 2 medium potatoes, baked (Russets on hand) + diced
• 4 cloves of garlic, minced
• 4 Tablespoons extra virgin olive oil
• 3 Tablespoons dark maple syrup
• 1-2 teaspoons cayenne pepper
• Salt to taste

Directions:

1. Preheat your oven to 425 degrees.  Add your carrots, 2 Tablespoons of extra virgin olive oil, and 1/2 – 1 teaspoon of cayenne pepper; toss to coat.  Pop your carrots in the oven to roast for 10 minutes, toss, replace back in the oven for the remaining 10 minutes.
2. Add your celery, diced baked potatoes, garlic, and remaining 2 Tablespoons of olive oil to a large pot on medium-high heat.  Saute for 5-7 minutes, until tender.  Pour your non-dairy milk and lower the heat to medium-low & simmer for about 10 minutes.  Add your roasted carrots and let simmer for 10 minutes.
3. Add your water and simmer for 15-20 minutes.  Use either your immersion blender or blender, and blend until creamy.  Taste a spoonful and add cayenne pepper, maple syrup, and salt to taste.  You may serve the soup now, or let it sit and develop it’s flavors.  I recommend letting your soup rest for at least 30 minutes before eating (I had mine on the stove for a few hours before serving).

4. Enjoy eating whole!