I’m a bit of a procrastinator. But, it’s almost time, it’s almost Passover…!
The aisles are already full of matzah. Kosher for Passover noodles are all the rage, but still, I find myself walking right by them in search of something different.
I come home home and look around, think about planning my seder menu. And think about what i can do differently this year.
And then it happens…almost instantaneously. A soup for the perfect brunch, the perfect dinner or just a perfect starter to your . And even if you’re not for Passover, well, it’s still the perfect soup to warm you up, make you feel good, and fill up your belly.
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Cream of Carrot Soup with Roasted Jalapenos
A smooth, comforting carrot soup elevated with the bold heat of roasted jalapeños.
- Total Time: 1 hour 20 minutes
- Yield: Serves 4-6
Ingredients
- 1 pound of carrots, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 3 Tbsp olive oil
- 2 cups veg stock
- 2 cups water
- 1 cup half and half or non-dairy creamer
- salt and pepper to taste.
- 1 jalapeño pepper
Instructions
- Roast jalapeno pepper by placing pepper under broiler or over a gas burner to till blackened.
- Chop onions, carrots and garlic. Sauté in canola oil for 10 minutes or until onion is translucent and carrot starts to soften.
- Add stock and water, bring to a boil and cook for 40 minutes or until carrots are soft and easy to mash.
- With an immersion blender, blend soup till you have reached your desired consistency. Add half and half or non-dairy creamer, mix and simmer for another 10 minutes.
- Garnish soup with roasted jalapenos.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Holiday
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