Spiced Carrot Soup
Cuisine: American, Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian
Keyword: 9 days, Dairy, Egg-free, Fall, Healthy, Make-ahead, Milchig, Nut-free, Rosh Hashanah, Weeknight Dinner, Wheat-free, Winter
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
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.
- ¼ Cups Oil
- 1 medium Onion diced
- 2 stalks Celery diced
- 4 medium Carrots diced
- 1 quart Vegetable Stock
- ¼ Cups Honey
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Chili Powder
- ¼ teaspoon Clove
- ⅛ teaspoon Cayenne Pepper
- 6 Tablespoons Heavy cream optional
Heat oil on medium flame. Add Onion, Celery, Carrots and a pinch of salt and pepper. Saute until the onions start to turn translucent.
Add Vegetable Stock and bring to a boil
Reduce Heat and Simmer for 30 minutes or until all the veggies are soft.
Turn heat to low, add the Honey, Kosher Salt, Black Pepper, Chili Powder, Clove and Cayenne Pepper. Stir until fully combined.
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.
Serve hot with a drizzle of heavy cream (optional) for garnish.
Sodium: 606.4mg | Sugar: 15.9g | Calories: 160kcal | Fat: 9.5g | Protein: 0.8g | Carbohydrates: 20.2g