Carrots are a siman for an increase in our spiritual merits. It’s a play on words; carrots in Yiddish are merren which also means “many.” Wishing that we had more mitzvos on our record this time of year isn’t a shoulda-coulda-woulda guilt trip. It’s a commitment for the future.
Creamy Carrot Soup
Servings
6 Servings
Ingredients
- 2 tablespoon olive oil
- 2 medium yellow onions diced
- 3 cloves garlic chopped
- 1 1-inch piece ginger, peeled and grated
- 5 cup peeled and chopped carrots
- 3 cup vegetable broth
- 2 cans coconut milk 13.5-ounce each
- 1 teaspoon kosher salt
- Cilantro for garnish optional
Instructions
- Sauté onions, garlic, and ginger for 5 minutes, or until soft and fragrant. Add carrots and cook 10 minutes, or until slightly softened. Add broth and bring to a boil. Reduce to a simmer, and cook another 15 to 22 minutes, or until carrots are very tender.
- Using a blender or food processor, blend until very smooth. Return to pot over low heat. Stir in coconut milk and season with salt.
You would have to reduce or eliminate the coconut milk or try a lite one.
Hi, is there any way to make this lower cal and lower fat? We need to watch our waistlines over here. Thanks, love this site btw!
I have worked with mimicreme and find it slightly sweet I like to use it in desserts but don’t suggest it here. If you want to go dairy I would say milk or heavy cream (YUM!) enJOY!
If I don’t necessarily need this to be pareve, what would you suggest using instead of coconut milk – milk, cream, half & half? And would that drastically change the flavor?
Also, another idea for keeping it pareve: have you heard of mimicreme? Do you think that would work well?
Thank you.
Hi Leticia, I analyzed the recipe for you and included it above, but just wanted to note that the actual info will vary based on the type of broth you use, the calories are probably pretty close to what I have here, but the sodium can be adjusted if you use a low sodium broth and/or less salt then called for.
I am going to try your recipe but I was wondering on the sodium content and calories. Thanks
Lety
Flo! I am SO SO SO happy you took the time to comment here. Please thank your host for making it and directing you to our site and the recipe. You now got me in the mood — I have exactly 2 cans of coconut milk in my cupboard just calling my name! Happy New Year!
I was invited for a Rosh Hashanah dinner tonight and this soup was served.. I have never tried a more delicious soup in my life! It was so flavorful, I had to look up the recipe and can’t wait to make it at home.
yes and yes! enjoy!
Does this double and freeze well?
you can – may not be as creamy but still should be good.
Can you use almond milk instead of coconut milk?
I am so sorry I don’t believe I have seen coconut milk with a reliable kosher for passover certification BUT you could make your own: AHHHHH 🙂 but you can make your own, we have a recipe for making your own in this chocolate pudding recipe http://www.joyofkosher.com/recipe/decadent-chocolate-pudding/)Good Luck! Not very Quick & Kosher but cool to have a homemade coconut milk recipe nonetheless.
Actually, Jamie, here in Israel I have found Pesachdik coconut milk – I believe I bought it in Cheaperkol last year.I can’t promise it will ever be available again (just the way things work here, especially for Pesach), but it is a possibility!
HI Jamie- This looks delish! Wanna try making this for pesach. Is coconut milk kosher for pesach?