Sydney's Carrot-ginger Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 2 leeks, only
• 6 large carrots
• 1 large red potatoes
• 2 teaspoons grated gingerroot
• 4 cups chicken stock
• 1/2 cup fresh orange juice
• 1 teaspoon orange zest
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pepper

Recipe

• 1 before you start make sure your leeks are clean and sliced thin, that your carrots are peeled and sliced thin, and that your red potato is cubed to medium/small pieces.
• 2 in a large pot heat canola oil over medium heat.
• 3 add the sliced leeks, carrots, potatoes and grated ginger.
• 4 saute until soft, around 15 minutes, stirring often.
• 5 add the chicken stock, reduce heat to a steady simmer and cook for 20 minutes.
• 6 remove cooked veg from pot with a slotted spoon and place in a food processor.
• 7 pulse until smooth.
• 8 or use a immersion blender.
• 9 return puree to your pot and add the remaining ingredients.
• 10 cook for 5 minutes over medium heat.
• 11 serve.