Chilled Orange-Carrot Soup

Directions

Sauté ginger, carrots and leeks in margarine until the leeks are tender, about 4 minutes.

Add 3 cups of broth, cover and simmer until the carrots are tender, about 35 minutes.

Remove from heat and allow to cool.

Transfer to food processor and purée until smooth.

Return to pot, stir in remaining broth and half the orange juice.

Add remaining juice 1 tablespoon at a time until the consistency is that of a thin soup.

Season and chill.

Serve garnished with orange slices and mint sprigs.