Sydney's Carrot-Ginger Soup

Name: Sydney's Carrot-Ginger Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons canola oil; 2 leeks, white only; 6 large carrots; 1 large red potatoes; 2 teaspoons grated gingerroot; 4 cups chicken stock; 1/2 cup fresh orange juice; 1 teaspoon orange zest; 1/4 teaspoon cinnamon; 1/4 teaspoon white pepper

Submitted by Diana Adcock

"My sister Syd's recipe-it's excellent!"

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Ready In:: 50mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons canola oil
2 leeks, white only
6 large carrots
1 large red potatoes
2 teaspoons grated gingerroot
4 cups chicken stock
¹⁄₂ cup fresh orange juice
1 teaspoon orange zest
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon white pepper

directions

Before you start make sure your leeks are clean and sliced thin, that your carrots are peeled and sliced thin, and that your red potato is cubed to medium/small pieces.
In a large pot heat canola oil over medium heat.
Add the sliced leeks, carrots, potatoes and grated ginger.
Saute until soft, around 15 minutes, stirring often.
Add the chicken stock, reduce heat to a steady simmer and cook for 20 minutes.
Remove cooked veg from pot with a slotted spoon and place in a food processor.
Pulse until smooth.
Or use a immersion blender.
Return puree to your pot and add the remaining ingredients.
Cook for 5 minutes over medium heat.
Serve.