This recipe won first prize and $250 in our 2015 Almanac Recipe Contest. Congratulations to Ann Fin 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.
In a large soup pot, melt the butter. Add the leeks and sauté until they are soft. Add the carrot, potato, zest and juice of the orange, ginger, and brown sugar. Cook for 5 to 7 minutes, or until softened.
Add the broth and milk and simmer for 20 minutes.
Transfer the soup to a blender or food processor and purée in batches. Return to the soup pot.
Season with salt, sherry, and nutmeg, to taste. Serve garnished with chopped fresh parsley.