Carrot and Orange Soup

Fall is here and so have the sweet root vegetables.

We've had the pleasure of growing a variety of our own vegetables, carrots being one of our best crops so far.

Here is a very quick and easy recipe to use up those lovely sweet carrots!


3 Tbsp butter or ghee

3 leeks, cleaned and sliced

3 cups sliced carrots

1 orange, peeled and chopped

zest of 1 orange, chopped

1/2 tsp ground nutmeg

5 cups stock, chicken or vegetable

3 tbsp of cream or coconut cream (add more to your liking)

salt and pepper to taste

fresh cilantro, chopped, for garnish

1.Melt butter in large pan. Add leeks and carrots and stir well. Cover and cook for 10 minutes until vegetables begin to soften.

2. Pour in the stock, orange and orange rind. Add nutmeg, salt and pepper. Bring to a boil, reduce the heat, cover and let simmer for 40 minutes or until carrots are cooked through.

3 Let cool slightly. Puree the soup in a food processor, blender or immersion blender.

4. Return soup to the pan. Add the cream , adjust seasoning. Ladle soup into individual bowls and garnish with fresh chopped cilantro.

Serve immediately and enjoy!

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