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.
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.
