This is a great soup to serve at Jewish holiday feasts. You can add ¼ cup whipping cream into the soup at the end if it is not being used for the holiday dinner.
- 2 tablespoons olive oil or butter
- 1 cup chopped onions
- 1 teaspoon ground coriander
- Pinch cayenne pepper
- 2 pounds (1 kilogram) chopped carrots (about 5 cups)
- ½ cup peeled and chopped potatoes
- 1 tablespoon grated ginger
- 6 cups chicken stock
- 2 teaspoons honey
- ½ cup packed fresh coriander
- Salt and freshly ground pepper
- 2 tablespoons chopped coriander
Heat oil in a pot over medium heat. Add onion and sauté for 2 minutes or until softened. Add ground coriander and cayenne and cook for 1 minute longer or until fragrant. Add carrots, potatoes and ginger and cook for 2 minutes or until ginger is softened. Add stock and honey, bring to a boil, cover, turn heat to low and simmer for 20 minutes or until vegetables are soft. Add coriander and cook for 2 minutes or until wilted.
Transfer to a blender or use a hand blender and purée until smooth. Return to pot and adjust seasoning to taste. Garnish with chopped coriander. Serves 6.