2 TB butter
3 leeks, well cleaned and sliced
5 large carrots, sliced
1 TB finely chopped ginger root or to taste
4 cups chicken stock or vegetable stock
grated peel and juice of 1 orange
1 cup light cream
salt and pepper to taste
snipped green chives or chopped green onions

1) Melt butter in a large saucepan over medium heat. 2) Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. 3) Add carrots and ginger and sauté for 1 minute. 4) Add stock, cover and bring to a boil. 5) Reduce heat and simmer, covered, until carrots are tender, 20-30 minutes. 6) Remove from heat, stir in orange juice and peel. Purée mixture, in batches, in a food processor or blender. 7) Return to saucepan and add cream. 8) Heat, but do not boil. 9) Season with salt and pepper. 10) Garnish each bowl with chives. --from Carroll Allen's Recipes Only Cookbook, 1989, pg 50.