Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong)

Posted for ZWT6 Asian leg of tour. This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls as a first course.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  peanut oil
• 1  lb carrot, coarsely chopped
• 3⁄4 cup  sliced leek, white part only
• 1  tablespoon  fresh gingerroot, peeled and minced
• 3  cups chicken or 3  cups  vegetable stock
• 1 1⁄2 cups  fresh squeezed  orange juice
•  salt

• Garnish

•  finely sliced leek, light green part only, separated into circles, washed and patted dry

Directions

1. Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
2. Using a food processor, blender or stick mixer, puree soup and return to pan and stir in orange juice.
3. Season to taste with salt--remember to oversalt cold soups a little. Refrigerate and chill.
4. When ready to serve, ladle into bowls and top with leek circles.