Carrot, orange and paprika soup. Photo / Babiche Martens
Carrot, orange and paprika soup. Photo / Babiche Martens
Serves 4
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 yoghurtto 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.
