Carrot Soup with Orange and Ginger

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(2) Course Appetizers

Ingredients in this Recipe

  • 1 1/2 tsp. peeled and minced or grated fresh ginger
  • 1 red potato, about 1/2 lb., peeled and coarsely diced
  • 1/2 cup fresh orange juice
  • 2 leeks, including tender green portions, thinly sliced
  • 2 tsp. grated orange zest
  • 3 Tbs. olive oil
  • 5 cups chicken or vegetable stock
  • 6 carrots, about 1 lb. total, peeled and thinly sliced
  • Fresh mint sprigs for garnish (optional)
  • Salt and freshly ground white pepper, to taste
  • Thin orange slices for garnish (optional)

Recipe Preparation

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