Carrot Ginger Soup

Recipe for Carrot Ginger Soup
Becky Luigart-Stayner


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 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.


Makes 4 to 6 servings.

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