Recipes

INGREDIENTS

1. • 4 TBL olive oil
   • 1 large clove minced garlic
   • 2 cups chopped leeks, white parts only
   • 1 1/4 pounds carrots, peeled, chopped (about 6 large)
   • 1/2 tsp cumin
   • 1/2 tsp smokey paprika
   • 1/4 tsp cayenne or aleppo pepper
   • 8 cups chicken broth
   • 1/4 cup orange juice
   • splash of maple syrup
   • handful of cashews
   • salt and pepper
2. Heat the oil in a large soup pot over medium heat. Add the garlic and leeks, cook about 5 minutes. Add the carrots and cook another 5 minutes. Add the cumin, paprika, cayenne and chicken broth. Let simmer, covered, until the carrots are very tender, 15-20 minutes.
3. Puree the soup in a blender with orange juice, maple syrup and chashews until smooth. Add salt and pepper to taste. 
4. Serve warm with crunchy bread