Tag Archives: carrot

Carrot Soup With Ginger

27 Aug Carrot Soup with Ginger

Carrot Soup with GingerAdapted from a recipe on foodnetwork.com, this is a nice light summer soup. We made it with low-fat milk, and it was fine, but it would probably be better made with cream. We had some left over and served it the next day cold, which was also good. If you don’t like a strong ginger flavor, use a little less ginger.

Ingredients:

1 Tbs. butter
2 onions, chopped
6 cups vegetable broth
2 lb. carrots, peeled and sliced
2 Tbs. grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream and parsley for garnish

Directions:

In a 6-quart pan, over medium high heat, melt butter, add onions and cook, stirring often, until onions are soft.

Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender. Use an immersion blender to puree the soup. Add the cream and stir over medium heat until the soup is hot. Add salt and pepper to taste.

Ladle into bowls and garnish with a dollop of sour cream and chopped fresh parsley.

Serves 6

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Israeli Carrot Salad with Parsley and Pomegranate

24 Mar

Israeli Carrot SaladI got this recipe from a newspaper article on Rosh Hashanah foods, but it’s also great at Passover!

Once you peel the carrots, separate the pomegranate seeds from the pith and separate the parsley leaves from the stems, it’s a snap to make this salad with a food processor! (Helpful hint: cut the pomegranate in half and then put the pieces into a large bowl of water before breaking them apart. The seeds will sink to the bottom of the bowl and the pith will float to the top. Skim off the pith, and then drain the seeds in a strainer or colander. This will keep your hands, clothing and counters from getting stained with pomegranate juice! Or you can splurge and buy pomegranate seeds at a specialty food store like Trader Joe.)

Ingredients:

2 cloves garlic
½ bunch flat parsley, divided
1 lb. carrots, peeled
2 Tbs. lemon juice
2 Tbs. orange juice
4 Tbs. olive oil
½ tsp. salt
Several grinds of black pepper
1 cup pomegranate seeds
1 cup golden raisins

Directions:

Place the garlic and all but 2 Tbs. of the parsley in the bowl of a food processor and chop well. Add the carrots, lemon juice, orange juice, olive oil, salt and pepper. Pulse until the carrots are chopped into small pieces but not pureed. Mix with raisins and pomegranate seeds and sprinkle with reserved parsley.

Serves 6