Chilled orange-carrot soup
10 servings
Ingredients
| Quantity | 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 |
| Salt | ||
| White pepper | ||
| 1 | each | Orange, halved & sliced |
| 10 | eaches | Mint sprigs |
Directions
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