Got this as a recipe card in a grocery store! Yummy!

Ginger Carrot Soup

7 1/4 cups chicken stock
1 cup leeks, white part only, sliced
1" piece fresh ginger root, grated
3 cloves garlic, minced
1 cup orange juice
1 1/2 pounds carrots, peeled & cut into 1" pieces
2 tablespoons fresh lemon juice
1/2 teaspoon curry powder
salt and pepper to taste

In large pot, heat 1/2 cup of the chicken stock. Add leeks, ginger, & garlic; cook until tender. Add remaining stock, orange juice & carrots. Bring to a boil, reduce heat & simmer uncovered until carrots are tender, about 40 minutes. Puree batches in blender. Season with lemon juice, curry, salt & pepper. I like it hot but may be served cold also.