This soup is even better if it is refrigerated a few hours. It’s easily reheated and very flavorful. Use a crockpot whenever you can to save constant checking during siesta time and avoid heating up the kitchen. Long slow cooking is great for soups.
6 tablespoons olive oil
2 leeks (white part only), chopped
2 generous bunches of carrots (well-scrubbed and chopped)
6 cups vegetable or chicken stock
1/2 teaspoon nutmeg
1/2 teaspoon paprika
Pinch each of cayenne and ginger
1/2 cup fresh cilantro, chopped
Grated rind of 1 orange
Juice of one orange
Salt and pepper to taste
Gently sauté the leeks in the olive oil. Add the chopped carrots and continue cooking over low heat about 4 to 5 minutes. Add the stock, and all other ingredients. Bring to a boil. Simmer for 30 to 40 minutes.
Let it cool, then blend in a blender or food processor. Serve hot or cold.
— Adapted from “Twelve Months of Monastery Soups,” by Brother Victor-Antoine d’Avila-Latourrette