2 tbsp. butter
1/2 tsp. fresh minced ginger
1 lb. thinly sliced carrots
1/2 c. sliced leeks (white part)
3 c. chicken broth
1 1/2 c. fresh orange juice
Salt & white pepper to taste
Garnish: orange slices, grated carrot, chopped mint, chopped scallions

Melt butter in saucepan; add ginger, carrots and leeks. Saute until leeks are soft. Add 2 cups chicken broth, cover and simmer until carrots are cooked, about 30 to 40 minutes. Whirl mixture in blender, return to saucepan and stir in remaining chicken broth and enough orange juice to produce desired consistency. Season to taste with salt and pepper. Chill. Top with dollop of sour cream and garnish. This soup is good cold or hot.