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Meat
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
A carrot soup with a different taste. Sweet maple-roasted carrots, parsnip, and onion, blended into a smooth orange soup and topped with crispy fried pastrami.
4 large carrots, peeled and cut into large chunks
4 large parsnips, peeled and cut into large chunks
1 onion, peeled and halved
8 cups vegetable stock
1/4 cup Gefen Maple Syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Gefen Garlic Powder
1 (6-ounce) package pastrami, cut into thin strips
Preheat oven to 425 degrees Fahrenheit.
Place the carrots, parsnip, and onion on a baking sheet. Drizzle with maple syrup and bake for 45 minutes.
Place the stock in a medium pot and bring to a boil. Add roasted vegetables (making sure you pour in the maple syrup from the baking sheet as well), salt, pepper, and garlic powder. Lower heat and simmer for 45 minutes.
Using an immersion blender, blend soup until smooth.
Place pastrami in a small frying pan and cook over high heat for 10 minutes or until crisp (you don’t need any oil or cooking spray; the meat will give off a little bit of fat).
Ladle soup into bowls and top with some pastrami crisps.
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