Wind, rain, hail and a drop in temperature by 20 degrees. Oh boy, I can make soup again! Banjo is pleased as I get out the carrots as they are perhaps his favorite food. After a very busy weekend with lots of duties related to the Savannah Tour of Homes I am ready for something quick, easy and tasty. This is one of my favorite soups and works anytime of the year. As we all know carrots are good for our eyesight and at this stage I should be eating it every day. Now let me find those glasses so I can get the recipe down right!

Carrot Soup with Orange and Ginger

2 tablespoons olive oil

3 leeks, thinly sliced

6 carrots/1lb. peeled and thinly sliced

1 red potato, peeled and coarsely chopped

1 1/2 teaspoons peeled and minced ginger

5 cups vegetable broth

1/2cup fresh orange juice

2 teaspoons grated orange zest

salt and freshly ground white pepper

orange slices and fresh mint for garnish

Warm oil in saucepan, add leeks and saute until softened. Add carrots, potato, and ginger and saute until the vegetables are softened.

Add stock, cover partially and simmer about 20 minutes. Remove from heat.

In a blender, puree the soup in batches leaving some texture. Return the soup to the pan, return to medium heat and add orange juice, zest and salt and pepper to taste.