Recipe for Carrot Ginger Soup | Almanac.com

Carrot Ginger Soup

Photo Credit
Becky Luigart-Stayner
Makes 4 to 6 servings.
Preparation Method
Print Friendly and PDF

This recipe won first prize and $250 in our 2015 Almanac Recipe Contest. Congratulations to Ann Fine of Kansas City, Missouri!

This recipe was also featured in the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

2 tablespoons (1/4 stick) butter or margarine
2 leeks, chopped
1 pound carrots, peeled and diced
1 pound potatoes, peeled and diced
1 orange, zest and juice
1 teaspoon chopped fresh ginger
1 teaspoon brown sugar
4 cups vegetable broth
1 cup milk
salt, to taste
dash of dry sherry, to taste
dash of nutmeg, to taste
chopped fresh parsley or cilantro, for garnish

In a soup pot, melt butter. Add leeks and cook until soft. Add carrots, potatoes, orange zest and juice, ginger, and brown sugar. Cook for 5 to 7 minutes, or until softened. Add broth and milk and simmer for 20 minutes.

Transfer soup to a blender or food processor and purée in batches. Return to soup pot. Season with salt, sherry, and nutmeg.

Serve garnished with chopped fresh parsley.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

No content available.