Carrot Soup with Ginger and Leeks

Ingredients

• 3 tbsp. extra-virgin olive oil, divided, plus more for garnish
• 12 oz. smoked sausage, sliced into ¼-inch half moons
• 2 leeks, halved lengthwise, rinsed well, and thinly sliced (4 oz.)
• 6 garlic cloves, smashed and peeled
• 4 tbsp. thinly sliced peeled ginger
• 3 hot red chiles, such as Thai, stemmed and coarsely chopped, or substitute 1 ½ tsp. crushed red pepper (optional)
• 8 cups chopped carrots (2 lb. 5 oz.)
• 1 tbsp. kosher salt
• Freshly ground black pepper
• 8 cups chicken or vegetable broth
• 3⁄4 cup fresh orange juice
• 1 cup heavy cream
• 1⁄4 cup chopped flat-leaf parsley

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