This soup is bursting with flavour and uses basic but good quality ingredients. It can be made at least two days in advance - the flavours improve over time.
Ingredients
| 1 Tbsp | Olive oil |
| 500 g | Carrots, chopped (Main) |
| 1 | Onion, diced |
| 1 cup | Leek, sliced, just use the white part |
| 1 clove | Garlic |
| 2 tsp | Sweet smoked paprika, plus a little extra to garnish |
| 2 | Oranges, juice and zest |
| 1 Tbsp | Sherry vinegar |
| 1 Ltr | Vegetable stock, or chicken stock |
| 1 to taste | Salt & freshly ground pepper |
| 1 to serve | Greek yoghurt |
| 1 to serve | Extra virgin olive oil |
| 1 to garnish | Mint leaves |
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Directions
1. Heat a frypan. Add the oil, and then the carrots, onion, leek, garlic and paprika. Cover and cook for 5 minutes.
2. Add the orange juice and finely grated zest. Add the vinegar and stock, then simmer until the carrot is very soft.
3. Reserve a cup of the liquid. Puree the mixture, adding enough of the reserved liquid to produce a smooth consistency that is not too thick. Taste for seasoning then chill.
4. Serve with a spoonful of yoghurt, a swirl of olive oil, a pinch of paprika and mint leaves.
