• 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
  1. 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.
  2. Puree the soup in a blender with orange juice, maple syrup and chashews until smooth. Add salt and pepper to taste. 
  3. Serve warm with crunchy bread