I know it’s already October and is pumpkin season and my mind was set on a warming soup, but since the sun was up in the sky and the day turned into a sunny one reminding ourselves of summer I decided to make this wonderful creamy soup with a citrus flavor.
A while ago i posted another carrot soup – Carrot Cardamom Soup https://gringarl.wordpress.com/2010/05/22/carrot-cardamom-soup/
4 tbsp butter
3 leeks sliced
1 pound sliced carrots
5 cups stock
rind and juice of 2 oranges
1/2 tsp nutmeg
salt and pepper
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 or until the vegetables begin to soften.
Pour in the stock, orange rind and juice. Add the nutmeg and season to taste. Bring to boil, lower the heat and simmer until the vegetables are tender.
Leave to cool slightly and puree the soup until smooth.
Return the soup to pan, add 2-3 tbsp yogurt and reheat gently.
Serve warm or as you wish with a little bit more yogurt.