3 cups chicken stock
1 lb. carrots, peeled and chopped
1/2 cup diced leeks, white only
1 1/2 cups of 100% orange juice
1 tsp. sugar
1/8 tsp. salt


Combine carrots and leeks with stock in medium saucepan.
Cover and cook over medium heat for 20 minutes or until
vegetables are tender. Cool.

Pour small quantities into blender jar and puree.
Add orange juice, sugar, and salt and puree. Chill.
Add additional seasoning, if desired.

Garnish with mint leaf before serving.