Fresh Orange-Carrot Soup - {Hong Lo Bak Tchang Lang Tong}

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
1 lb	454g / 16oz	Carrots - coarsely chopped
3/4 cup	177ml	Sliced leeks, white part only
1 tablespoon	15ml	Fresh ginger root - peeled, minced
3 cups	711ml	Chicken or vegetable stock
1 1/2 cups	355ml	Freshly-squeezed orange juice
		Salt - to taste
		Garnish
		Leeks - finely sliced,
		And separated into circles

Recipe Instructions

Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20 to 30 minutes, until vegetables are done.

Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt -- remember to oversalt cold soups a little. Refrigerate and chill.

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

Serve chilled in glass or pretty china bowls to 4 to 6 as a first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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