3 tablespoons olive oil
2 leeks, including tender green parts, thinly sliced
6 carrots, 1 pound, peeled and thinly sliced
1 red potato, peeled and coarsely chopped
1 1/2 teaspoons peeled and minced fresh ginger
4 cups vegetable stock
1 cup fresh orange juice
2 teaspoons grated orange zest
Salt, freshly ground white pepper
Garnish - sliced orange and fresh mint
Warm oil in a saucepan over medium heat, add leeks and sauté until slightly softened, three minutes. Add carrots, potato and ginger. Sauté until vegetables are softened, approximately five minutes. Add stock, cover, and simmer until vegetables are completely softened, about two minutes. Remove from heat. In a blender, puree soup in batches, leaving some texture, and return soup to pan. Return soup to medium heat and stir in orange juice and zest. Season to taste with salt and pepper. Ladle soup into bowls and garnish each serving with an orange slice and sprig of mint.
- Submitted by Nancyjo Riekse, agricultural marketing director for Placer County
