Orange Carrot Soup

• 7 ounces Greek yogurt
• 2 whole oranges, peeled
• 14 teaspoon vanilla extract
• 18 teaspoon ground ginger
• 18 teaspoon ground nutmeg
• 14 cup carrot, chopped
• 12 large cucumber, sliced and quartered
• 14 cup dried cranberries
• 14 cup celery, chopped
• 4 cups white wine & herb broth
• 18 teaspoon nutmeg
• 12 teaspoon cinnamon
• 18 teaspoon ginger
• 14 teaspoon garlic powder
• 14 teaspoon onion powder
• 18 teaspoon cocoa powder
• 18 teaspoon dried lemon peel
• 18 teaspoon dried lime peel
• 18 teaspoon dried orange peel
• 4 tablespoons raw sugar
• 4 tablespoons extra virgin olive oil

1. Blend oranges, vanilla, and yogurt.
2. Let sit in refrigerator uncovered overnight.
3. Saute carrots, celery, cranberries, and spices over low-med heat.
4. Add broth and cucumber.
5. Stir.
6. Add orange-yogurt mixture.
7. Stir until lumps dissolve.
8. Let simmer 15-20 minutes.

yogurt, oranges, vanilla, ground ginger, ground nutmeg, carrot, cucumber, cranberries, celery, white wine, nutmeg, cinnamon, ginger, garlic, onion powder, cocoa, lemon peel, lime peel, sugar, extra virgin olive oil

Taken from www.food.com/recipe/orange-carrot-soup-485494 (may not work)