Soups are really comforting and filling for me. My craving for soups kicks off along with winter. Potato and Leeks is the most common among the soups made with leeks, but I wanted a lighter one with leeks so just replaced potatoes with carrots and added few ingredients to suite our taste. The mild onion flavor of leeks and carrots blends really well. This soup is simple to make and equally delicious. Serve it along with a green salad and warm sandwich. This soup is very light and also the flavors intensify by the next day, so you can easily make this dish any time. Orange juice not only adds a nice citrus taste also gives a beautiful orangey color to the soup.
2 large carrots
1 celery stalk
1 tbsp fresh ginger
1 tsp oregano (dried)
1 tsp fresh parsley
4 cups vegetable stock/water
1/4th cup orange juice (optional)
Salt and Black Pepper according to taste
1 tbsp olive oil or unsalted butter
Clean and chop up the tender part of the leeks (discard the leaves, green ones) and celery stalk along with leaves. Cut the carrots, peel and roughly chop ginger.
Heat the oil in a saucepan and sauté ginger, celery and leeks gently for 5 minutes stirring occasionally, until the leeks are soft and transparent. Add oregano, black pepper and carrots, sauté for 2-3 minutes. Stir in the stock and bring to the boil. Simmer for 10-12 minutes or until the vegetables are tender. Remove from heat and cool down. Puree the cooked veggies in a food processor or in a blender. Pour the mixture in a saucepan, stir in orange juice and parsley and cook on low heat for few minutes. Adjust the seasoning, garnish with parsley leaves before serving.
Notes and Tips
You can substitute orange juice with milk or stock. If you want a spicy soup replace oregano and parsley with curry powder and coriander leaves.
And finally, thanks bee for reminding “Click-Liquid” event, here is my warm blow of soup for you folks. Enjoy!!
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