| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Soups, Vegetables | 10 | Servings | |
INGREDIENTS
| 3/4 | t | Ginger, grated |
| 8 | Carrots, thinly sliced | |
| 3/4 | c | Leeks, white parts only |
| sliced | ||
| 3 | T | Margarine |
| 4 | c | Vegetable broth |
| 2 | c | Orange juice |
| Salt | ||
| White pepper | ||
| 1 | Orange, halved & sliced | |
| 10 | Mint sprigs |
INSTRUCTIONS
Saute ginger, carrots & leeks in margarine until the leeks are tender, about 4 minutes. Add 3 c of broth, cover & simmer until the carrots are tender, about 35 minutes. Remove from heat & allow to cool. Transfer to food processor & puree until smooth. Return to pot, stir in remaining broth & half the orange juice. Add remaining juice 1 tb at a time until the consistency is that of a thin soup. Season & chill. Serve garnished with orange slices & mint sprigs. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: <1mg
Sodium: 764.7mg
Potassium: 482.2mg
Carbohydrates: 22.9g
Fiber: 3.3g
Sugar: 8g
Protein: 3.4g