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

1. 1

   Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft.

2. 2

   Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.

3. 3

   Using a food processor, blender or stick mixer, puree soup and return to pan and stir in orange juice.

4. 4

   Season to taste with salt--remember to oversalt cold soups a little.

5. 5

   Refrigerate and chill.

6. 6

   When ready to serve, ladle into bowls and top with leek circles.

* Per serving · 4 servings · Values may vary.

No additional tips available.