Servings: 4 to 6 1 tablespoon olive oil 1 tablespoon unsalted butter 2 leeks, white and pale green parts only, sliced and well rinsed 4 cups low-sodium chicken broth 6 medium carrots, peeled and chopped 1 pound medium red potatoes, peeled and cut into 1-inch chunks freshly grated zest of 1 orange 1/2 cup fresh orange juice 1 tablespoon fresh ginger, peeled and grated salt freshly ground white pepper orange slices, for garnish fresh mint leaves, for garnish 1. Heat the oil and butter in a Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the broth, carrots, potatoes, orange zest, juice and ginger. Reduce the heat to medium low and simmer, stirring occasionally until the potatoes and carrots are very tender, about 25 minutes. 2. In batches, puree the soup in a blender with the blender lid ajar, and pour into a clean pot (or puree the soup directly in the cooking pot with an immersion blender). Reheat the soup. Ladle into bowls and top each serving with an orange slice and some mint leaves. Serve hot.

Winter’s cold weather means it’s soup time. Whip up a batch of this carrot, orange and ginger soup to warm you up.

Servings: 4 to 6

Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
2 leeks, white and pale green parts only, sliced and well rinsed
4 cups low-sodium chicken broth
6 medium carrots, peeled and chopped
1 pound medium red potatoes, peeled and cut into 1-inch chunks
freshly grated zest of 1 orange
1/2 cup fresh orange juice
1 tablespoon fresh ginger, peeled and grated salt
freshly ground white pepper
orange slices, for garnish
fresh mint leaves, for garnish

Method:
1. Heat the oil and butter in a Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the broth, carrots, potatoes, orange zest, juice and ginger. Reduce the heat to medium low and simmer, stirring occasionally until the potatoes and carrots are very tender, about 25 minutes.

2. In batches, puree the soup in a blender with the blender lid ajar, and pour into a clean pot (or puree the soup directly in the cooking pot with an immersion blender). Reheat the soup. Ladle into bowls and top each serving with an orange slice and some mint leaves. Serve hot.

Ingrid Hoffmann hosts Simply Delicioso on Cooking Channel and Delicioso, on Univision. Hoffmann and Delicioso are featured in a range of cooking segments and capsules across Univision Networks, including popular morning show “Despierta America” and daytime show “Hoy”, as well as a online/mobile platform with Univision Delicioso. She has published two cookbooks, her most recent, LATIN D’LITE : Delicious Latin Recipes with a Healthy Twist (Celebra Hardcover; April 2013) and SIMPLY DELICIOSO: A Collection of Everyday Recipes with a Latin Twist, both of which are also available in Spanish.