This makes a lovely dinner if you’re having guests over. Although this is a refreshing cold soup for hot summer days, don’t be afraid to try it hot on cool autumn evenings, too. [ Serves 4 ] 1 cup plain rice milk 2 medium carrots, diced 3/4 cup chopped leeks, white parts only 1 large baking potato, diced 1 quart vegetable stock Juice of 1 lemon 1/4 cup olive oil Salt and pepper to taste Fresh basil pesto Brush carrots and leeks with olive oil, and sprinkle with salt and pepper. Put under broiler or roast in the oven until vegetables are lightly browned. In a large pot bring stock to a boil, and add all vegetables. Cook until potatoes are very soft, about 15 minutes. Add rice milk and bring soup almost to a boil. Turn off heat and let cool. Put soup in a blender or food processor. Process until smooth and creamy. Refrigerate soup until well-chilled. Just before serving, add rest of lemon juice, and salt and pepper to taste. Serve in chilled bowls with a dollop of pesto and a drizzle of your best olive oil.