3/4 ts Ginger, grated
8    Carrots, thinly sliced
3/4 c  Leeks, white parts only,
-- sliced
3 tb Margarine
4 c  Vegetable broth
2 c  Orange juice
Salt
White pepper
1    Orange, halved & sliced
10    Mint sprigs

Saute ginger, carrots & leeks in margarine until the
leeks are tender, about 4 minutes.
Add 3 c of broth, cover & simmer until the carrots are
tender, about 35 minutes. Remove from heat & allow to
cool. 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.