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Parve
Easy
4 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Carrot Ginger soup, but with a few twists! A pinch of turmeric and cumin along with the garlic and ginger give the soup a hint of an Indian flavors. I also use carrot juice so you don’t have to chop carrots or blend the soup! An easy win-win!
2 tablespoons oil
1 onion, diced
pinch of salt
pinch of pepper
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon grated ginger
1/2 teaspoon ground turmeric, such as Pereg
1/4 teaspoon Pereg Cumin
pinch of cayenne pepper (optional)
2 cups carrot juice
2 cups Manischewitz Vegetable Broth
Heat oil in a pan, and add the onion, salt, and pepper.
Sauté until translucent, about seven minutes.
Add the garlic, ginger, turmeric, and cumin and sauté an additional two minutes.
Add the carrot juice and vegetable broth and deglaze the pan. Taste and adjust for salt and pepper.
Bring to a simmer and cook partially covered for 10 minutes.
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