Creamy Carrot Orange Soup
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.
Servings: 4 Servings
Calories: 349kcal
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
- 1 tablespoon extra virgin olive oil
- 2 leeks , thinly sliced
- 6 large carrots , sliced
- 2 tablespoons curry powder
- 1 tablespoon grated orange rind
- 1 cup organic or fresh pressed orange juice
- 2 cups vegetable stock
- 1 - ½ cups light coconut milk
- ⅓ cup plain non-fat Greek yogurt
- ⅔ cup cashew 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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Nutrition
Serving: 1 serving | Calories: 349 kcal (17%) | Carbohydrates: 30 g (10%) | Protein: 11 g (22%) | Fat: 23 g (35%)