Recipe: Carrot Soup with Orange and Ginger

Carrot Soup with Orange and Ginger
Adapted from Williams-Sonoma Collection

3 Tbs. olive oil
2 leeks, including tender green portions, thinly sliced
6 carrots, about 1 lb. total, peeled and thinly sliced
1 red potato, about 1/2 lb., peeled and coarsely diced
1 1/2 tsp. peeled and minced or grated fresh ginger
5 cups chicken or vegetable stock
1/2 cup fresh orange juice
2 tsp. grated orange zest
Salt and freshly ground white pepper, to taste
Thin orange slices for garnish (optional)
Fresh mint sprigs for garnish (optional)

In a large saucepan over medium heat, warm the olive oil. Add the leeks and saut until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and saut until the vegetables are just softened, about 5 minutes more. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat. In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a stick blender in the pan until the desired consistency is reached. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint. Serves 4 to 6.

Serving Tip: For an alternative garnish, top the soup with fried ginger. Peel a 5-inch piece of ginger and slice it into a very fine julienne. In a small fry pan over medium-high heat, pour in vegetable oil to a depth of about 1/2 inch. When the oil is hot, fry the julienned ginger until crisp and golden brown, 20 to 30 seconds. Using a skimmer, transfer the ginger to a paper towel-lined plate or tray. When cool, divide the ginger into 4 to 6 portions and use to garnish each serving of soup.