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Recipe

Citrus Infused Carrot Soup

March 10, 2015

Carrot-Soup
  • 1 tbsp. Progressive® Organics Coconut Oil
  • 1 lb. carrots, chopped
  • 1 cup leeks, chopped
  • 1 medium orange
  • ¼ tsp. nutmeg
  • 6 cups vegetable broth
  • 8 tbsp. yogurt
  • Fresh cilantro to garnish
  • Sea salt & pepper to taste

Melt coconut oil 

over medium heat in a large soup pot.
Add carrots and leeks and cook for 10 minutes to soften.
Grate 2 tablespoons of orange zest and juice both halves of the orange and add to vegetables.
Add vegetable stock and nutmeg.
Let the soup simmer uncovered for 30 minutes over low heat.
Purée with an immersion blender.

Add sea salt and pepper to taste.

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