2 tablespoons of olive oil (you can substitute low-calorie spray for the olive oil)
3 leeks washed and sliced
1 lb carrots, washed, peeled and sliced
5 cups of chicken or vegetable stock
Juice of two oranges
Finely grated rind of two oranges
2/3 cup of plain yogurt
Salt and black pepper to taste
Chopped cilantro to garnish


Place the olive oil in a pan and add the leeks and carrots, stir well until coated with oil. You can also use low calorie spray if you prefer.

Cover and cook over low heat for approximately 8 to 10 minutes or until the vegetables start to soften (don’t let them discolor). Pour the chicken or vegetable stock, orange juice and orange rind over the vegetables. Season with salt and pepper to taste.

Bring to a boil, then lower heat and cover. Simmer for approximately 40 minute or until the vegetables are tender. Let the soup cool a little then transfer to a food processor or blender. Blend until smooth. Return soup to pan and add 2 tablespoons of the yogurt. Reheat gently taking care not to let soup boil.

Serve the soup in warm bowls and place a swirl of yogurt and garnish of cilantro leaves on the center of each bowl.