Carrot and Orange Soup

Ingredients

2 tsp Olive Oil,

1 Leek, sliced

500g Carrots, sliced

1 Potato, chopped

½ tsp Ground Coriander

250ml Orange Juice,

500ml Vegetable Stock,

1 Bay Leaf

2 tbsp Coriander, chopped

500g Glenisk Organic Natural Yogurt

Preparation

Place the oil, leeks, and carrots in a saucepan and cook over a low heat for 7 minutes, stirring until the leeks have softened. Add the potato, coriander, and cumin, then pour in the orange juice and stock. Add the bay leaf and stir occasionally.

Increase the heat, bring the soup to the boil, then lower the heat, cover, and simmer for 45 minutes, or until the vegetables are very tender.

Allow the soup to cool slightly and transfer to a food processor and process, until smooth.

Return to the saucepan and add a little extra stock or water if the soup is too thick. Bring back to a simmer, then transfer to heated serving bowls and sprinkle with chopped coriander.

To serve, divide the soup among 4 individual bowls. Carefully spoon 1 to 2 teaspoons of Glenisk Organic Natural Yogurt on the top of each serving.

Serves

4