Ginger Carrot Soup

• 1 cup sliced leek
• 1 Tbsp. minced fresh ginger
• 1 1/2 pounds (about 9) carrots peeled and cut into 1" length
• 2 cups vegetable stock
• 2 cups fresh orange juice
• 1/4 cups fresh chopped mint
• salt
• ground white pepper
• fresh citrus slices and orange zest for garnish

Saute the leek and ginger until the leek is tender or about 5 minutes. Add the carrots and saute a bit more. Add the stock, bring to a boil, reduce the heat, and simmer until the carrots are tender, about 30 minutes. Puree using a blender in the pot. Add the orange juice and stir in the mint.

• Yields: 2-3 servings
• Preparation Time: depends upon how you serve it -- add 2 hours if you chill it