The curry adds an intriguing quality to this tasty vegetable soup. Use the juice from the orange you zest. The sweeter the carrots, the better tasting the soup. You can adjust the honey accordingly.
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic, curry and onion; cook until softened, about 3 minutes.
2. Add the carrots, stock and sweet potato. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, until the vegetables are tender.
3. Transfer to a food processor or blender and purée, working in batches if necessary. Return to the saucepan and stir in the zest, juice and honey.
4.Ladle into individual bowls and garnish with cilantro.
1 tsp vegetable oil
1 1/2 tsp minced fresh garlic
1 tsp curry powder 2 tsp grated orange zest
1 cup chopped onion or sliced leeks
6 medium carrots, peeled and thinly sliced
3 3/4 cups vegetable or chicken stock
1 cup peeled diced sweet potato
2 tsp grated orange zest
1/2 cup freshly squeezed orange juice
2 Tbsp honey
1/3 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 2 g
Fat 1 g
Saturated Fat 0.1 g
Carbohydrates 26 g
Cholesterol 0 mg
Sodium 180 mg
Fiber 3 g
Prep Time: 15 minutes
Cook Time: 28 minutes
Make Ahead: Prepare up to 2 days in advance and refrigerate. Reheat over low heat, adding more stock if too thick.