Carrot orange soup

Prep: 15 minutes Cook: 30 minutes Makes: 4 to 6 servings

2 medium leeks 2 tablespoons olive oil 1 pound thin carrots, ends trimmed, peeled, coarsely chopped (about 2 1⁄2 cups) 1 clove garlic, chopped 4 cups vegetable or chicken broth, plus more if needed 2 small navel oranges Salt to taste 2 tablespoons plain Greek yogurt, optional Chopped fresh chives for garnish 1 Trim roots from leeks. Remove tough dark greens. Split leeks lengthwise in half, and rinse well to remove any dirt or grit. Roughly chop the white and light green portion of the leeks. You should have about 2 cups. 2 Heat oil in a large saucepan over medium heat. Add chopped leeks. Cook and stir until leeks are soft but not brown, about 7 minutes. Stir in carrots and garlic; cook until fragrant, about 1 minute. 3 Stir in 4 cups broth. Heat to a boil; reduce heat to medium-low. Simmer uncovered, stirring often, until carrots are fork-tender, 20 to 25 minutes. 4 Finely grate orange zest into the soup. Then, squeeze the juice from the oranges and add the juice to the soup. Puree the soup in the pan using an immersion blender. (Alternatively, puree the soup in small batches in a blender. Return the soup to the pot.) 5 Heat pureed soup to a simmer. Add additional vegetable broth or water to adjust the thickness to the texture of a light cream soup. Season to taste with salt. Serve in warmed bowls topped with a dollop of yogurt and a sprinkle of chives. Nutrition information per serving (for 6 servings): 106 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 8 g sugar, 1 g protein, 136 mg sodium, 3 g fiber