Ingredients
- 10 mint sprigs
- 950 ml vegetable broth
- 700 ml broth
- 475 ml orange juice
- 65 gr leeks
- 40 gr margarine
- 4 gr ginger
- 8 slices carrots
- 1 slice orange
Transfer to food processor & puree until smooth. Return to pot, stir in remaining broth & half the orange juice. Add remaining juice 1 tb at a time until the consistency is that of a thin soup. Season & chill. Serve garnished with orange slices & mint sprigs.
