For more great recipes order "A Taste of Sweetness"- Rosh Hashana Food Allergy Cookbook
A perfect rosh hashana appetizer that incorporates carrots (a symbolic rosh hashana food).Nothing like a hot, fragrant soup to take the chill out of a cool Fall evening.
Carrot and Parsnip Soup (from Hip Kosher)
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 medium garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 pound carrots, peeled and chopped
1/2 pound parsnips, peeled and chopped
1 teaspoon ground cumin
3/4 teaspoon ground coriander
Salt and freshly ground black pepper to taste
4 cups vegetable stock or chicken stock
one cup water
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 2–3 minutes or until softened. Add the garlic and ginger and cook for another minute. Add the carrots, parsnips, cumin, coriander, and some salt and pepper to taste. Cook for another minute, stirring ingredients. Add the stock and one cup water, bring to a simmer and cook, partially covered, about 25 minutes or until vegetables are tender. Puree the soup and return it to the pan to reheat. Makes 4–6 servings.
Thank- You to Ronnie Fein for sharing this delicious recipe.
Checkout her other amazing recipes in Hip Kosher
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