Instructions: Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20 to 30 minutes, until vegetables are done.

Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt - remember to oversalt cold soups a little. Refrigerate and chill.

When ready to serve, ladle into bowls and top with leek circles.

Serve chilled in glass or pretty china bowls to 4 to 6 as a first course.

Comments: This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken.

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