Carrot Orange Soup – Grail Springs Retreat

This Orange Carrot Soup is a snap to make, totes well to work in a thermos, and is both sweet and savory thanks to carrots, orange juice, and curry powder.  Experiment with other spices if you prefer Latin flavors (cumin is wonderful in place of curry).   A perfect Autumn and Winter recipe.

Carrot Orange Soup
In: Cuisine
Recipes: Soups
  • 1 tablespoon olive oil
  • 2 leeks, thinly sliced
  • 6 large carrots, sliced
  • 2 tablespoons curry powder
  • 1 tablespoon grated lemon rind
  • 1 cup organic or fresh pressed orange juice
  • 2 cups vegetable stock
  • 1 - 1/2 cups coconut milk
  • 1/3 cup organic plain yogurt
  • 2/3 cup cashew nuts, roasted, chopped
  • Mint
  1. Heat oil in saucepan over a medium heat. Add leeks. Sauté for 5 minutes until golden.
  2. In a large saucepan, add carrots, curry powder, lemon rind, organic orange juice, and vegetable stock. Bring to a boil. Simmer for 10 minutes.
  3. Cool soup base slightly, and puree.
  4. Return soup base to saucepan and add coconut milk. Reheat for 4 or 5 minutes or until hot.
  5. Serve soup topped with yogurt, nuts and mint.


November 16, 2015 | | Tags:

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