Chilled Carrot Soup

2  leeks, chopped
2  potatoes, peeled and diced
4  good-sized carrots, sliced
3 1/2 cups chicken broth powder or 3 1/2 cups vegetable broth powder
 {salt}, to taste
1/2 teaspoon ginger powder
4 tablespoons lemon juice
1 cup half-and-half
 thin slices of lemon or fresh mint leaves as garnish
Place the prepared vegetables in a soup pot, add stock and salt, and bring the soup to a boil. Reduce the heat and simmer, covered, until the vegetables are well cooked.

Add the ginger, lemon juice, and half-and-half. Stir well.

Blend the soup in a blender or food processor and then chill the soup for a few hours before serving. Serve the soup in glass bowls and garnish each with a thin lemon slice or with fresh mint leaves.

Ease of Preparation: Easy

Preparation Time: 20 min
chill before serving

Cook Time: 20 min

Servings: 4

Recipe By: Victor D'Avila-Latourrette

From:  Twelve Months of Monastery Soups
Used with permission of Broadway