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Parve
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1/4 cup vegetable oil, divided
9 carrots (about 2 and 1/2 pounds), peeled and cut into large chunks
1/4 teaspoon salt
1/4 teaspoon pepper
2 onions, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon finely minced fresh ginger or 3 cubes Gefen Frozen Ginger
2 tablespoons chopped coriander
1 tablespoon chopped fresh mint
1 teaspoon ground coriander or curry powder
7 cups Manischewitz Chicken Broth or vegetable stock
1/4 cup fresh cilantro leaves
Toss the carrot chunks with two tablespoons of the oil. Sprinkle with the salt and pepper. Arrange the carrots on an aluminum foil-lined baking sheet. Roast in the center of the preheated oven, turning the carrots three times, until soft and roasted, about 45 minutes. Set aside.
Heat the remaining oil in a large soup pot or Dutch oven. Add the onions; cook, stirring, until softened, about three minutes. Stir in the garlic and ginger for one minute. Stir in the fresh coriander, mint and ground coriander for one minute. Stir in the carrots until well coated with the onion mixture and the herbs.
In batches, puree the soup in a blender or food processor.
Preheat the oven to 375°F.
Pour in the chicken stock. Bring to a boil. Reduce the heat and simmer, until the carrots are very tender, 15 to 20 minutes.
Garnish each bowl with sprigs of fresh coriander.
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