Creamy Carrot Soup
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.
- Duration
- Cook Time
- Prep 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.
