Carrot and Ginger SoupAdd To My Recipes
1/4 cup Bartenura Olive Oil
1/2 cup chopped celery
5 pounds fresh carrots, peeled and chopped
1 white onion, diced
2 cloves garlic, diced
1 Gefen Potato, chopped
5 ounces fresh ginger, peeled and chopped
3 cups Manischewitz Chicken Broth
1/2 cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon 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.
Note: This recipe provided with permission from kosher.com
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