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Spiced Carrot Soup

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Ingredients

Adjust Servings:
¼ Cup Oil
1 Med Onion, diced
2 Stalks Celery, diced
4 Med Carrots, diced
1 Qt Vegetable Stock
¼ Cup Honey
1 tsp Kosher Salt
½ tsp Black Pepper
½ tsp Chili Powder
¼ tsp Clove
⅛ tsp Cayenne Pepper
Heavy cream or Non-dairy Whipping Cream for garnish

Spiced Carrot Soup

A Rosh Hashanah Simanim Recipe

Cuisine:

    Spiced Carrot Soup will warm your Rosh Hashanah table with the flavors of a sweet, meritorious new year. My Spiced Carrot Soup recipe is simple to prepare and freezes perfectly for make-ahead yom tov planning.

    • 50 Minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

    Share

    Spiced Carrot Soup gives carrot flavor a kick, with chili, cayenne and clove.  I created this soup for the Rosh Hashanah simanim. My Spiced Carrot Soup recipe is simple to prepare and freezes perfectly for make-ahead yom tov planning.  

    Carrots are typically part of a soup base, as in mirepoix.  Mirepoix is a French soup base comprised of carrot, celery, and onion.  So, how was I going to make a soup that highlighted this versatile ingredient?  First, I didn’t add a lot of other vegetables. Anything else would have overpowered the carrots.  Second, I created a blend of spice that enhances the carrot flavor and creates a warm, heimishe feel to the soup.  My spiced carrot soup recipe wins everyone over because of this carefully crafted blend of spices.

    Spiced Carrot Soup will warm your Rosh Hashanah table with the flavors of a sweet, meritorious new year.

    Cook and comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter and Facebook.  

    #BetheMasterofMealtime     #CandidlyDelicious

    Steps

    1
    Done

    Heat oil on medium flame. Add Onion, Celery, Carrots and a pinch of salt and pepper. Saute until the onions start to turn translucent.

    2
    Done

    Add Vegetable Stock and bring to a boil.

    3
    Done

    Reduce Heat and Simmer for 30 minutes or until all the veggies are soft.

    4
    Done

    Turn heat to low, add the Honey, Kosher Salt, Black Pepper, Chili Powder, Clove and Cayenne Pepper. Stir until fully combined.

    5
    Done

    Remove your pan from the heat. Then blend with an immersion blender (stick blender) until smooth. If you do not have an immersion blender, you can pour the soup into a blender and blend until smooth.

    6
    Done

    Serve hot with a drizzle of heavy cream or non-dairy whipping cream.

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