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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • News
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
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    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
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Spicy Orange and Carrot Soup

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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.

Ingredients:
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

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