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Recipe by Daphna Rabinovitch

Roasted Carrot Soup with Coriander

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Roasted Carrot Soup with Coriander
Parve Parve
Medium Medium
6 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Vegetarian - Gluten Free - Pescatarian - Vegan - Paleo - No Refined Sugar

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

  • 1/4 cup vegetable oil, divided

  • 9 carrots (about 2 and 1/2 pounds), peeled and cut into large chunks

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 onions, chopped

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1 tablespoon finely minced fresh ginger or 3 cubes Gefen Frozen Ginger

  • 2 tablespoons chopped coriander

  • 1 tablespoon chopped fresh mint

  • 1 teaspoon ground coriander or curry powder

  • 7 cups Manischewitz Chicken Broth or vegetable stock

  • 1/4 cup fresh cilantro leaves

Directions

For the Soup

1.

Toss the carrot chunks with two tablespoons of the oil. Sprinkle with the salt and pepper. Arrange the carrots on an aluminum foil-lined baking sheet. Roast in the center of the preheated oven, turning the carrots three times, until soft and roasted, about 45 minutes. Set aside.

2.

Heat the remaining oil in a large soup pot or Dutch oven. Add the onions; cook, stirring, until softened, about three minutes. Stir in the garlic and ginger for one minute. Stir in the fresh coriander, mint and ground coriander for one minute. Stir in the carrots until well coated with the onion mixture and the herbs.

3.

In batches, puree the soup in a blender or food processor.

4.

Preheat the oven to 375°F.

5.

Pour in the chicken stock. Bring to a boil. Reduce the heat and simmer, until the carrots are very tender, 15 to 20 minutes.

6.

Garnish each bowl with sprigs of fresh coriander.

Tips:

If you don’t have time to roast the carrots, simply add the chopped carrots after the herbs have been stirred in and increase the cooking time to about 30 minutes.

Notes:

If you prefer your soups quite thick, feel free to reduce the stock by half a cup. Conversely, to thin the soup, add a bit more stock.   Soup can be covered and refrigerated for up to 48 hours. Return to a low heat and reheat before serving.

Recipe tags

carrot soup carrots cilantro coriander ginger gluten free healthy herbs hot soup kosher for passover mint onions orange Pesach pureed roasted carrots Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana soup weeknight dinner
Roasted Carrot Soup with Coriander

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