Orange Carrot Soup
|Ginger||1⁄2 Teaspoon, minced|
|Sliced carrots||1 Pound|
|Sliced leeks||1⁄2 Cup (8 tbs) (White Only)|
|Chicken broth||3 Cup (48 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|White pepper||1 Dash|
|Grated carrot||1 Cup (16 tbs)|
Melt butter in saucepan.
Add ginger, carrots and leeks.
Saute until leeks are soft.
Add 2 cups of chicken broth, cover and simmer until carrots are cooked, about 30 minutes.
Whirl in blender; return to saucepan.
Add remaining chicken broth and enough orange juice to desired consistency.
Season to taste.
Top with orange slices and grated carrot.
Delicious served hot or cold.