Date: Wed, 07 Sep 94 12:25:47 PDT
Gingered Carrot Soup
1 c sliced leek (I chopped)
1 T minced fresh ginger (I used more like 2 T)
1 1/2 pounds (about 9) carrots peeled and cut into 1" length (I made smaller)
2 c vegetable stock
2 c fresh orange juice (I used not from concentrate)
1/4 c fresh chopped mint
salt (I skipped this)
ground white pepper (I had too much of this)
Fresh citrus slices and orange zest (for garnish)
Sautee leek and ginger until leek is tender or about 5 minutes.
Add carrots and sautee a bit more.
Add stock, bring to boil, reduce heat, simmer until carrots are
tender (about 30 minutes).
Puree. (I used blender in pot)
Add orange juice, stir in mint.
To serve cold, refrigerate for at least 2 hours (covered).
Serves 2 to 3 as main course (more like 2).
Sources: summarized from Mercury News. Originally from James McNair's
Soups (Chronicle, 10.95). Fat-free Adaptions by Valerie.