Ingredients
• 1 tbsp Organic olive oil
• 2 tbsp Flannerys Own Organic Coconut Oil
• 2 leeks, including tender green portions, thinly sliced
• 6 carrots (about 500gm total) peeled and thinly sliced
• 250gm purple potato peeled and coarsely diced
• 1 1/2 tsp peeled and minced or grated fresh ginger
• 5 cups chicken or vegetable stock
• 1/2 cup fresh orange juice
• 2 tsp grated orange zest
• 1/2 cup Flannerys Own Certified Organic Goji Berries
• Salt and freshly ground white pepper to taste
• Thin orange slices for garnish (optional)
• Fresh mint sprigs for garnish (optional)
Preparation
• In a large pan, combine and heat the oils and sauté the leeks 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 white pepper.
• Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint.
Notes/Tips/References
Serving Tip
For an alternative garnish top the soup with fried ginger. Peel a 5-inch piece of ginger and slice it into a very fine julienne. In a small fry pan over medium-high heat, pour in vegetable oil to a depth of about 1/2 inch. When the oil is hot, fry the julienned ginger until crisp and golden brown, approx 20 to 30 seconds. Drain on a paper towel and when cool, top each bowl of soup with garnish just before serving.