3/4 ts Ginger, grated
8 ea Carrots, thinly sliced
3/4 c Leeks, white parts only,
— sliced 3 tb Margarine
4 c Vegetable broth
2 c Orange juice
Salt White pepper 1 ea Orange, halved & sliced
10 ea 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.