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Creamy Carrot Soup

 

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Creamy Carrot Soup
 

 

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Recipe

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.

Times

  • Prep Time : 5 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 5 min

Servings

6 Servings

Ingredients

  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 3 cloves garlic, chopped
  • 1 (1-inch) piece ginger, peeled and grated
  • 5 cups peeled and chopped carrots
  • 3 cups vegetable broth
  • 2 cans coconut milk (13.5-ounce each)
  • 1 teaspoon kosher salt
  • Cilantro for garnish, optional

Directions

  1. 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.
  2. Using a blender or food processor, blend until very smooth. Return to pot over low heat. Stir in coconut milk and season with salt.

Nutrients

Servings Per Recipe: 6 Servings

Amount Per Serving

  • Calories: 360
  • Total Fat: 35g
  • Sodium: 780mg
  • Total Carbs: 12g
  •     Dietary Fiber: 4g
  • Protein: 6g

Tags

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

12 Responses to Creamy Carrot Soup

  1. avatar says: daysfan17

    HI Jamie- This looks delish! Wanna try making this for pesach. Is coconut milk kosher for pesach?

    • 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!

  2. avatar says: mslbl

    Can you use almond milk instead of coconut milk?

  3. avatar says: Rivka

    Does this double and freeze well?

  4. avatar says: Flo

    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.

    • 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!

  5. I am going to try your recipe but I was wondering on the sodium content and calories. Thanks
    Lety

    • 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.

  6. avatar says: frippie

    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.

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