Creamy Carrot Soup

Name: Creamy Carrot Soup
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 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

Author:
Jamie Geller
Publish date:
Nov 30, 2011

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.

65minDuration
60minCook Time
5minPrep Time
6 ServingsServings

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

Preparation

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.