Carrot and Orange Soup

Ingredients:

• 1 Tbsp olive oil
• 2 leeks, thinly sliced
• ​6 large carrots, sliced
• 2 Tbsp curry powder
• 1 Tbsp grated lemon rind
• 1 cup orange juice
• 1 ½ cups coconut milk
• 2 cups vegetable stock
• 1/3 of cup organic goat milk yogurt
• 2/3 of cup cashew nuts, roasted, chopped

Directions:

1. Heat oil in saucepan over a medium heat. Add leeks. Sauté for 5 minutes until golden.
2. Add carrots, curry powder, lemon rind and organic orange juice. Bring to a boil. Simmer for 10 minutes. Cool slightly.
3. Puree soup. Return soup to a clean saucepan. Heat for 4 or 5 minutes or until hot.
4. Serve soup topped with yogurt, nuts and mint.

Serves 4