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This carrot and ginger soup is the perfect soup for a cold winter day. Hearty and flavorful, this creamy soup is great for a lunch or dinner, served plain or with a piece of artisanal bread. Feel free to freeze in batches so you can pull them out as needed.
1/4 cup olive oil
1/2 cup chopped celery
5 pounds fresh carrots, peeled and chopped
1 white onion, diced
2 cloves garlic, diced
1 potato, peeled and chopped
5 ounces fresh ginger, peeled and chopped
3 cups Manischewitz Chicken Broth
1/2 cup brown sugar
2 tablespoons Gefen Ground Cinnamon
1 tablespoon Gefen Ground Allspice
2 bay leaves
In a six quart stock pot, heat the olive oil add the celery, carrots, onion, garlic and potato. Sauté over medium heat for five minutes.
Add the ginger, chicken broth and water to cover the vegetables. Add brown sugar, cinnamon, allspice, and bay leaf.
Bring the soup to a boil and simmer for 30 to 45 minutes until the carrots are soft.
Then the mixture is ready to put into a blender and puree. (Take the bay leaf and ginger out before you puree.)
Put through a strainer and bring back to a simmer.
Adjust the seasonings to taste and enjoy.
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