Instructions: * Note: To toast sesame seeds, heat them in a heavy skillet over medium-high heat, shaking the pan occasionally, until golden and fragrant, 2 to 4 minutes. Watch the seeds carefully because they burn easily.

In a 4-quart saucepan over medium heat, heat the oil. Add the onion and garlic and cook just until they soften but do not brown. Add the ginger, potato, carrots and water. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer until the carrots are tender, about 20 minutes.

Carefully transfer the vegetables and the cooking liquid to a blender or food processor. (You will need to process the mixture in batches.) Process until pureed.

Return the mixture to the saucepan. Add the orange juice concentrate, salt and pepper to taste and the sesame oil and heat over low heat, stirring occasionally, until warm. Taste and adjust seasoning as necessary.

Divide the soup evenly among 6 soup bowls. Garnish each bowl with chili pepper flakes, orange zest, sesame seeds and cilantro leaves.

Comments: When it comes to soups, I prefer hot to chilled. But as the days grow warmer, hearty stews and chowders no longer hold the same allure. So I created this light, refreshing soup, which sure fits the bill.

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