1/4 c. fresh, peeled, chopped ginger root
4 c. chopped carrots
small leek fresh, finely minced orange zest
4 c. chicken or veggie stock
1 c. whole milk or heavy cream
Saute ginger with the leek until soft in a large soup pot.  Then add stock, carrots and the orange zest.  Bring to a boil and then reduce heat to simmer until carrots are very soft, usually about 20-30 mins. or so.  Let the soup cool a little, and in a blender, puree the soup in two batches.  Return to the pot, stir in milk or cream.  Serve warm, or chill completely and serve as a summer brunch opener, with one or two quick gratings of fresh nutmeg on top.
adapted from recipe submitted by member Robert Hopcke