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