2 leeks, chopped
2 medium potatoes, peeled and diced
4 large carrots, sliced
2 tablespoons canola oil
3 1/2 cups chicken or vegetable stock
Salt to taste
1/2 teaspoon ground ginger
1/4 cup lemon juice
½ cup soy or rice milk
Thin slices of lemon, for garnish
Place leeks, potatoes and carrots in a 4 quart soup pot. Add oil and sauté until fragrant. Add stock and salt to taste; bring to a boil. Reduce the heat and simmer, covered, until vegetables are tender, 20 to 30 minutes.
Stir in ginger, lemon juice and soy or rice milk.
Using a hand or stick blender puree the soup, processing until smooth. Chill for a few hours or until cold.
Ladle soup into bowls; garnish each with a thin lemon slice.