Carrot and Orange Soup

(recipe from a cooking book)

Serves 4

Ingredients:

• 50 gr / 2 oz/ 1/4 cup butter
• 3 leeks, washed well and sliced
• 450 gr/ 1 lb carrots, sliced 
• 1.2 l /2 pints/ 5 cups chicken or vegetable stock
• 2 oranges, rind and juice
• 2.5 ml/ 1/2 tsp freshly grated nutmeg
• 150 ml/ 1/4 pint / 2/3 cup Greek yogurt
• salt and ground black pepper
• fresh springs of coriander (cilantro), to garnish

Step One

 Melt the butter in a large pan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not color.

Step Two 

 Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.

Step Three

 Leave to cool slightly, then puree the soup in a food processor or blender until smooth.

Step Four

 Return the soup to the pan and add 30 ml/ 2 tbsp of the yogurt, then taste the soup and adjust the seasoning, if necessary. Reheat gently.

Step Five

 Ladle the soup into warm individual bowls and put a swirl of yogurt in the center of each. Sprinkle the fresh springs of coriander over each bowl to garnish, and serve immediately.

ENJOY!!!