1 Tbs olive oil
500g carrots, chopped
1 onion, diced
1 cup of leek, sliced - just use the white part
1 clove garlic
2 tsp smoked sweet paprika, plus a little extra to garnish
2 oranges, juice and zest
1 Tbs sherry vinegar
1 litre vegetable or chicken stock
Salt and freshly ground black pepper
Greek yoghurt to serve
Extra virgin olive oil to serve
Small mint leaves to garnish
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.