Carrot, Orange and Paprika Soup

Viva 21/11/2012

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Amanda Laird

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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

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1 tbsp	Olive oil
500 g	Carrots, chopped
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 garnish	Mint leaves

Directions

1. Heat a frypan, add the oil 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.