Carrot, Ginger And Coriander Soup

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.