ÃÛÌÒÁµÈË

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 ÃÛÌÒÁµÈË

This recipe won first prize and $250 in our 2015 ÃÛÌÒÁµÈË 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 ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

William Thomas (not verified)

1 year 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.