3 tablespoons olive oil
2 leeks, thinly sliced
6 carrots, thinly sliced
1 red potato, peeled and diced
1 1/2 teaspoons ginger, grated
40 oz chicken stock
8 oz orange juice
2 teaspoons grated orange zest
Saute leeks in oil until softened, about three minutes. Add carrots, potato and ginger, and saute until vegetables are starting to soften, about five minutes. Add stock and simmer covered until vegetables are quite softened, perhaps 20 minutes.
Drain solids from liquid and lightly puree in food processor, leaving some texture. Discard some liquid. Return soup to medium heat, and add the OJ and zest. Salt and pepper to taste. Serve with thin slices of orange as garnish.
Makes 4-6 servings.