|Definitely break up the orange with something green like a mint sprig and serve with a side salad.|
Ginger Carrot Soup
From Williams Sonoma Soup
1.5 Tbsp olive oil
1 leek, thinly sliced (include tender green bits)
3 carrots (1/2 lb), peeled and thinly sliced
1 small red potato (about 1/4 lb), peeled and coarsely diced
1 Tbsp minced fresh ginger
2.5 cups vegetable stock
1/4 cup fresh orange juice
1 tsp orange zest (I used the zest from 1/2 an orange)
salt and freshly ground white pepper to taste (black pepper is also ok)
Thin orange slices for garnish
Fresh mint sprigs for garnish
1) In a large saucepan over medium heat, heat the olive oil. Saute the leek until it's softened, about 3 minutes. Then add the carrots, potato, and ginger and saute until the vegetables are softened, about 5 more minutes.
2) Add the vegetable stock. Partially cover the pan and simmer until the vegetables are soft enough to be pureed by an immersion blender or regular blender. About 20 minutes. Remove the pan from the heat.
3) In a blender, food processor, or with an immersion blender, puree the soup until it is the desired texture. Then reheat the soup over medium heat. Stir in the orange juice and zest. Season with salt and pepper.
4) Serve in bowls with a side salad.