Chilled orange-carrot soup

Yield: 10 servings

Measure Ingredient
¾ teaspoon Ginger, grated
8 eaches Carrots, thinly sliced
¾ cup Leeks, white parts only, sliced
3 tablespoons Margarine
4 cups Vegetable broth
2 cups Orange juice
\N \N Salt
\N \N White pepper
1 each Orange, halved & sliced
10 eaches Mint sprigs

Saute ginger, carrots & leeks in margarine until the leeks are tender, about 4 minutes.

Add 3 c of broth, cover & simmer until the carrots are tender, about 35 minutes. Remove from heat & allow to cool.

Transfer to food processor & puree until smooth. Return to pot, stir in remaining broth & half the orange juice. Add remaining juice 1 tb at a time until the consistency is that of a thin soup. Season & chill. Serve garnished with orange slices & mint sprigs.

"Vegetarian Gourmet" Issue #11. Submitted By MARK SATTERLY On 02-01-95

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