Carrot, orange and paprika soup

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

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.