3 1/2 cups vegetable broth (homemade or store-bought)
1 bay leaf
4 medium carrots, peeled and grated
2 Yukon Gold potatoes, peeled and grated
Zest of one large lemon
2 tablespoons Filippo Berio extra virgin olive oil
2 thick slices of whole wheat bread, cut into 1/4-inch cubes
Bring the broth to a boil in a 2 quart sauce pan with the bay leaf and add the carrots and potatoes and cook until soft, about 7-10 minutes.
Remove the bay leaf and discard. Puree the soup until smooth then stir in the cinnamon. Keep the soup warm while you fry the crostini.
Heat the olive oil in a small sauté pan and add the bread cubes; fry gently until nicely browned and crunchy. Set aside.
Ladle the soup into serving bowls; sprinkle with the lemon zest and a few crostini on top. Serve hot or room temperature.
This recipe is featured on show 2415 - I Want a Bowl of Soup.
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