Spicy Carrot and Orange Soup
6 Tablespoons Olive Oil 2 Leeks, White Part Only -- Finely Chopped 12 Carrots -- Peeled And Chopped 6 Cups Vegetable Or Chicken Stock 1/2 Teaspoon Nutmeg 1/2 Teaspoon Paprika Pinch...
Ingredients
- 6Tablespoons olive oil
- 2leeks, white part only -- finely chopped
- 12carrots -- peeled and chopped
- 6Cups vegetable or chicken stock
- 1/2Teaspoonnutmeg
- 1/2Teaspoonpaprika
- 1. pour the oil in a good-sized pot and gently saute the leek
- 2. uncover the pot, stir once more, and add the stock, nutmeg
Directions
- 1
6 Tablespoons Olive Oil 2 Leeks, White Part Only -- Finely Chopped 12 Carrots -- Peeled And Chopped 6 Cups Vegetable Or Chicken Stock 1/2 Te
- 2
Pour the oil in a good-sized pot and gently saute the leeks for about 2 minutes with the pot covered
- 3
Add the chopped carrots, stir well, cover the pot, and continue cooking for about 4-5 minutes over low heat
- 4
Uncover the pot, stir once more, and add the stock, nutmeg, paprika, cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper
- 5
Bring the soup to a boil
- 6
Cover the pot and let the soup simmer for 30 to 40 minutes
- 7
Allow the soup to cook and then pass it through a sieve or blend it in a blender or food processor
- 8
this soup can be refrigerated for a few hours and served cold, or if you decide to serve it hot, reheat it just before serving and let the s