Carrot Soup with Orange and Ginger | Williams Sonoma

Ingredients

• 3 Tbs. olive oil
• 2 leeks, including tender green portions,<br> thinly sliced
• 6 carrots, about 1 lb. total,<br> peeled and thinly sliced
• 1 red potato, about 1/2 lb., peeled and<br> coarsely diced
• 1 1/2 tsp. peeled and minced or <br> 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)