Gingered Carrot Soup

[Guest guest]

I'm serving this for Shabbat with Matza balls. If its a success, I

may serve it for seder.

Shoshana

 

Gingered Carrot Soup

 

2 lbs carrots

1 med. potato

4 cups water

1 Tbsp oil

2 chopped onions

2 medium cloves garlic, minced

2 Tbsp freshly grated ginger

1 tsp salt

1/2 tsp cumin

1/2 tsp ground fennel

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp dried mint

3 Tbsp fresh lemon juice

 

Directions:

 

Peel, trim carrots and potato.

 

Place in a pot with the water, cover, and bring to a boil. Lower the

heat and simmer until very tender (about 10-15 minutes, depending on

the sizes of the carrot pieces).

 

Meanwhile heat the butter or oil in a skillet. Add onions, and saute

over medium heat for about 5 minutes. Add garlic, ginger, salt and

spices. Turn heat to low and continue saute for another 8 to 10

minutes, or until everything is well mingled and the onions are very

soft. Stir in lemon juice.

 

Use a food processor or blender to puree everything together. (You

will need to do this in several batches or use a hand-held blender

directly in the pan). Return to pot and heat gently just before

serving.

 

To serve with matza balls (sorry no recipe, I use mix), remove cooked

vegies from broth before blending. Cook matza balls, remove and set

aside. Return vegies to borth and blend.

 

 

Yield: 6-8 servings

Preparation time: 30-40 minutes

 

 

Adapted from from Moosewood Cookbook by Molly Katzen