3/4 ts Ginger, grated

      8 ea 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 ea Orange, halved & sliced

     10 ea 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.