|Canned chicken broth||3 1⁄4 Cup (52 tbs) (Divided)|
|Sliced carrots||3 Cup (48 tbs)|
|Sliced leeks||1 Cup (16 tbs)|
|Grated ginger||1 Teaspoon|
|Red pepper||1 Dash|
Combine 1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan, bring to a boil.
Cover, reduce heat, and simmer about 20 minutes or until the carrots are tender.
Remove from heat, pour vegetable mixture into container of an electric blender, process until smooth.
Return pureed mixture to saucepan, add remaining 1 1/2 cups broth.
Cook over medium heat, stirring occasionally, until thoroughly heated.
Stir in red pepper.
To serve, ladle soup into serving bowls, garnish with minced parsley, if desired.