Carrot and Orange Soup

1 Tbsp olive oil
2 leeks, thinly sliced
6 large carrots, sliced
2 Tbsp curry powder
1 Tbsp grated lemon rind
1 cup orange juice
1 ½ cups coconut milk
2 cups vegetable stock
1/3 of cup organic goat milk yogurt
2/3 of cup cashew nuts, roasted, chopped

Heat oil in saucepan over a medium heat. Add leeks. Sauté for 5 minutes until golden.
Add carrots, curry powder, lemon rind and organic orange juice. Bring to a boil. Simmer for 10 minutes. Cool slightly. Puree soup. Return soup to a clean saucepan. Heat for 4 or 5 minutes or until hot. Serve soup topped with yogurt, nuts and mint.

Serves 4