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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
This soup has a creamy consistency that may fool you into thinking it’s dairy. If you’re using it for a dairy meal, add some milk for extra creaminess. Try to buy the loose and large carrots; they’re often sweeter than the bagged ones.
2 tablespoons oil
2 onions, diced
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
approximately 1 inch ginger root, thinly sliced
6 carrots, peeled and cut into chunks
3 sweet potatoes, peeled and cut into chunks
1 turnip, peeled and cut into chunks
vegetable stock or Manischewitz Chicken Broth or other chicken stock, to cover
salt, to taste
1 teaspoon white pepper
1 teaspoon Gefen Honey or sugar
Heat oil in a large pot. Add diced onions, garlic, and ginger and cook just until fragrant (they shouldn’t brown).
Add the carrots, sweet potatoes, and turnip and let sauté very gently for about 20 minutes, until the vegetables begin to soften and caramelize. Add vegetable stock to cover plus about one inch, and add seasonings. Let cook until all the vegetables can easily be pierced with a fork.
Use an immersion blender to puree until smooth. Adjust seasoning to taste.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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