Carrot Ginger Soup

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.

Photo Credit: 

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.

Preparation Method

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