Spicy carrot and orange soup

 
                        Spicy Carrot And Orange Soup
 
 Recipe By     : Twelve Months of Monastery Soups.  p.  124
 Serving Size  : 124  Preparation Time :0:00
 Categories    : New Text Import                  Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Tablespoons   Olive Oil
    2                    Leeks, White Part Only -- Finely Chopped
   12                    Carrots -- Peeled And Chopped
    6      Cups          Vegetable Or Chicken Stock
      1/2  Teaspoon      Nutmeg
      1/2  Teaspoon      Paprika
           Pinch         Cayenne
           Pinch         Ginger
      1/2  Cup           Fresh Cilantro -- Finely Chopped
                         Rind Of 1 Orange
    1 1/2  Cups          Orange Juice
                         Salt And Pepper -- To Taste
    6      Slices        Orange, Very Thin -- For Garnish
 
 1.  Pour the oil in a good-sized pot and gently saute the leeks for about 2
 minutes with the pot covered.  Add the chopped carrots, stir well, cover
 the pot, and continue cooking for about 4-5 minutes over low heat.
 
 2.  Uncover the pot, stir once more, and add the stock, nutmeg, paprika,
 cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to
 taste.  Bring the soup to a boil.  Cover the pot and let the soup simmer
 for 30 to 40 minutes.
 
 3.  Allow the soup to cook and then pass it through a sieve or blend it in
 a blender or food processor. this soup can be refrigerated for a few hours
 and served cold, or if you decide to serve it hot, reheat it just before
 serving and let the soup stand for 3 minutes.  Garnish the soup with thin
 orange slices at the center of each serving.
 
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