Carrot And Orange Soup

1. 1

   Heat oil in a Dutch oven over medium heat, add cardamom and cook, stirring, for 30 seconds, until aromatic. Add carrots and onion and cook for 4-5 mins, stirring occasionally, until starting to soften. Add chicken stock and orange zest. Bring to a boil and simmer for 15-20 mins, until carrot is very tender. Add orange juice and puree using a hand mixer until smooth. Serve garnished with sliced almonds and yogurt.

* Per serving · 4 servings · Values may vary.

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