Ingredients

3/4 tsp. ginger, grated
8 each carrots, thinly sliced
3/4 C. leeks, white parts only,
sliced
3 Tbsp. margarine
4 C. vegetable broth
2 C. orange juice
salt
white pepper
1 each orange, halved and sliced
10 each mint sprigs

Cooking Instructions

Saute ginger, carrots and leeks in margarine until the leeks are tender, about 4 minutes. Add 3 C. of broth, cover and simmer until the carrots are tender, about 35 minutes. Remove from heat and allow to cool. Transfer to food processor and puree until smooth. Return to pot, stir in remaining broth and half the orange juice. Add remaining juice 1 Tbls. at a time until the consistency is that of a thin soup. Season and chill. Serve garnished with orange slices and mint sprigs.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: