Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong)

• 2 tablespoons peanut oil
• 1 lb carrot, coarsely chopped
• 34 cup sliced leek, white part only
• 1 tablespoon fresh gingerroot, peeled and minced
• 3 cups chicken or 3 cups vegetable stock
• 1 12 cups fresh squeezed orange juice
• salt
• finely sliced leek, light green part only, separated into circles, washed and patted dry

1. Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft.
2. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
3. Using a food processor, blender or stick mixer, puree soup and return to pan and stir in orange juice.
4. Season to taste with salt--remember to oversalt cold soups a little.
5. Refrigerate and chill.
6. When ready to serve, ladle into bowls and top with leek circles.

peanut oil, carrot, only, fresh gingerroot, chicken, fresh squeezed orange juice, salt, only

Taken from www.food.com/recipe/fresh-orange-carrot-soup-hong-lo-bak-tchang-lang-tong-422508 (may not work)