Gingered Carrot Soup
Gingered Carrot Soup is the perfect starter for the Passover Seder. As we all know too well, the Passover diet can be “challenging” for our tummies. Starting the meal with a gentle, ginger-spiced carrot soup helps ease us into the meal and the holiday. Make a big pot and eat the leftovers through the holiday. This soup is popular with the afikoman hunters as well as the Bubbes and Zaydes!
- 1 yellow onion, coarsely chopped
- 1 celery stalked, coarsely chopped
- 1 tablespoon extra virgin olive oil
- 1 pound carrots, peeled and sliced
- 1 big russet potato, peeled and diced
- 3 cups homemade vegetable broth or water
- ½ tablespoon curry powder
- 1 2-inch piece of ginger, peeled and grated
- 1 splash (about ½ cup) orange juice
- Optional garnish: cilantro or parsley, chopped
- Heat the pot for 15 to 20 seconds. Add the oil and let it heat for another 10 seconds. Add the onions and stir rapidly until they begin to wilt, about 5 to 7 minutes. Then add the celery and cook for another 5 minutes.
- Lower the heat and add the ginger and curry powder. Cook for 2 to 3 minutes until the vegetables are fully coated. Add the carrots and potato and cook for 10 to 15 minutes, until the vegetables begin to brown slightly. Stir often. Add the stock, raise the heat, and bring to a boil. Lower the heat and simmer for 30 minutes, until the carrots and potatoes are soft. Puree in the pot using an immersion blender. Add the orange juice and season to taste. Garnish each bowl with cilantro (or parsley for those who dislike cilantro).