Sydney's Carrot-Ginger Soup

My sister Syd's recipe-it's excellent!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons canola oil
• 2  leeks, white only
• 6  large carrots
• 1  large  red potatoes
• 2  teaspoons  grated gingerroot
• 4  cups  chicken stock
• 1⁄2 cup  fresh orange juice
• 1  teaspoon orange zest
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon white pepper

Directions

1. Before you start make sure your leeks are clean and sliced thin, that your carrots are peeled and sliced thin, and that your red potato is cubed to medium/small pieces.
2. In a large pot heat canola oil over medium heat.
3. Add the sliced leeks, carrots, potatoes and grated ginger.
4. Saute until soft, around 15 minutes, stirring often.
5. Add the chicken stock, reduce heat to a steady simmer and cook for 20 minutes.
6. Remove cooked veg from pot with a slotted spoon and place in a food processor.
7. Pulse until smooth.
8. Or use a immersion blender.
9. Return puree to your pot and add the remaining ingredients.
10. Cook for 5 minutes over medium heat.
11. Serve.