Chestnut-Carrot Soup

Ingredients:
3 tablespoons extra-virgin olive oil
2 medium leeks (with 2-inches of green), sliced
1 pound carrots (six large), peeled, sliced
1 pound chestnuts, raw, peeled, halved
1-1/2 teaspoon peeled, grated fresh ginger
3 cans (14 ounce) low-sodium chicken broth
1/2 cup orange juice
2 teaspoons orange zest (grated peel)

Directions:
Heat oil in a large saucepan over medium heat. Add the leeks; saute until slightly soft, about 3 minutes. Add carrots, chestnuts and ginger; saute until vegetables are just soft, about 10 minutes.
Add the broth, cover partially and simmer until vegetables are completely soft, about 20 minutes. Remove from heat; cool slightly.
In blender or processor, puree in batches. Return soup to pan; reheat over medium heat, stirring in orange juice and peel.
Serve warm, garnished with orange slice.
Recipe makes 11, 1-cup servings. Freezes well.
Nutrition information per serving: 164 calories, 4 grams protein, 5 grams fat, 27 grams carbohydrates, 27 milligrams vitamin C, 45 micrograms folate, 0.27 milligrams copper, 477 milligrams potassium, 66 milligrams sodium and 4 grams fiber.

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