Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 2 | leeks, thinly sliced |
| 1/2 cup | dried goji berries |
| 6 | carrots peeled and thinly sliced |
| 1 | red potato peeled and coarsely diced |
| 1 tsp | peeled and minced or grated fresh ginger |
| 5 cups | reduced-sodium chicken or vegetable stock |
| 1 cup | fresh orange juice |
| 2 tsp | grated orange zest |
| Salt and freshly ground white pepper to taste | |
| Thin orange slices for garnish (optional) | |
| Fresh mint sprigs for garnish (optional) |
Directions
- In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes.
- Remove from the heat and add the Goji Berries.
- In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a stick blender in the pan until the desired consistency is reached.
- Set the pan over medium heat and stir in the orange juice and zest.
- Season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint.
Serves 4 to 6.
Source: www.ghchealth.com