Everyone in my family seems to enjoy this soup and it gets requested a lot around the holidays! I have portioned this recipe for 8 appetizer-sized servings but you can also use slightly larger servings as a nice lunch. For a vegetarian version use vegetable stock instead of chicken bone broth. To make a richer soup, drizzle about 3 tablespoons of cream at serving.
Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit Fall
Ingredients
- 2 tbs. Extra virgin olive oil
- 1 lb. carrots sliced
- 2 leeks, trim off dark, course stem and slice to 1/3”
- 1 medium sweet potato, peeled and chopped into 1” chunks
- 1 tbs. grated fresh ginger
- ½ c. fresh-squeezed orange juice
- 2 tbs. grated orange peel
- 6 c. Chicken bone broth or stock
- Sea Salt & White pepper to taste
- Fresh chopped parsley or carrot tops to garnish
Mis en place – slide carrots, clean and slice leeks, peel and cut sweet potato, grate ginger, squeeze orange juice and grate peel (reserve for final step)
Heat a heavy soup pot over medium heat, add olive oil and leeks and cook about 3 minutes
Next add the carrots and sweet potato and continue cooking
Add the ginger and cook for about 15 minutes stirring as needed. Add more oil if needed
Next add the broth, cover and simmer gently about 25 minutes until all ingredients are softened
Using an immersion blender blend the soup until it reaches a smooth, creamy texture. (or use a blender in batches)
If you are preparing this soup ahead of time you can stop here and warm it up and continue with the final step close to serving time
Final step – stir the orange juice and grated peel and blend. Taste and season as needed
Garnish and enjoy!
| Nutrition Facts | |
| Calories | 94 |
| Fat | 3.7 g |
| Carbohydrates | 12.9 g |
| Fiber | 2.5 g |
| Protein | 2.6 g |
