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. We first tried it from the recipes of Grail Springs Retreat and adapted it for our staff.
Ingredients
1tablespoonextra virgin olive oil
2leeks, thinly sliced
6largecarrots, sliced
2tablespoonscurry powder
1tablespoongrated orange rind
1cuporganic or fresh pressed orange juice
2cupsvegetable stock
1 - ½cupslight coconut milk
⅓cupplain non-fat Greek yogurt
⅔cupcashew nuts, roasted, chopped
Fresh mint leaves
Instructions
Heat oil in saucepan over a medium heat. Add leeks. Sauté for 5 minutes until golden.
In a large saucepan, add carrots, curry powder, orange rind, organic orange juice, and vegetable stock. Bring to a boil. Simmer for 10 minutes.
Cool soup base slightly, and puree.
Return soup base to saucepan and add coconut milk. Reheat for 4 or 5 minutes or until hot.
Remove from heat and stir in yogurt, either thoroughly to make a creamy base, or lightly to make a swirled contrast.
Serve soup topped as desired -- orange rind, yogurt, pumpkin seeds and mint.
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