3 c. fresh chicken stock or 2 tsp. chicken stock base in 3 c. water
1 lb. carrots, peeled & chopped
1/2 c. diced leeks, white part only, washed thoroughly
1 1/2 c. orange juice
1 tsp. sugar
1/8 tsp. salt
Fresh mint leaves

Combine carrots and leeks with chicken stock in medium saucepan. Cover and cook over medium heat for 20 minutes, or until vegetables are tender. Cool. Pour in small quantities into blender jar and puree.

Add orange juice, sugar and salt. Puree. Chill. Add additional seasonings if desired. Garnish each serving with a mint leaf. Makes 4 servings.