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Carrot Ginger Soup

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 to 6 servings.
Category
Vegetables
Course
Soup
Preparation Method
Cook
Sources
Old Farmer's Almanac

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

Ingredients
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

Instructions

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 Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Liz</span> Sun, 10/12/2025 - 19:35
NO SHARE OR PRINT BUTTON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
<span>William Thomas</span> Sun, 11/05/2023 - 08:12
Iv tryed the ginger carrot soup. But i will try it with garnishing with real bacon bits n maple syrup. I didnt care for the cilentro garnish. Recipe called for it but im gonna change that n try it.