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Carrot Ginger Soup

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

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

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Comments

William Thomas (not verified)

8 months ago

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.