2 lbs fingerling potatoes

1 qt vegetable broth

6 cloves garlic

1 tbsp olive oil

½ tbsp dried rosemary

½ tsp black pepper

Toppings:

Green onion

Directions:

Preheat oven to 400
Cut potatoes into small pieces, toss with olive oil and roast for 25 min, adding garlic cloves halfway through.
Remove potatoes from oven and add to blender with vegetable broth and blend until smooth (you may need to do this in two batches).
Pour soup into a large pot, season and simmer for 10-15 minutes.
Top with onions and Roasted Lentils and serve.