Carrot Soup with Orange and Ginger

3 Tbs Olive Oil
2 Leeks thinly sliced (sub 1/2 onion?)
6 carrots (1#) peeled and thinly sliced
1 red potato peeled and coursely diced
1.5 tsp peeled minced ginger
5 cups chicken or vegetable stock
1/2 cup fresh Orange Juice
2 tsp grated Orange Zest
Salt and White Pepper
Thin orange slices for garnish

In saucepan over medium heat, warm the oil. Add the leeks and saute until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and saute until the vegetables are just softened, about 5 minutes longer.
Add the stock, cover partially, and simmer until veggies are completely softened, about 20 min. Remove from heat.
In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. (or use a handheld blender in the pan) Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and white pepper.
Ladle in to warmed bowls and garnish with an orange slice.