Roasted Carrot, Apple, & Celery Soup (With Ginger And Garlic)

Jun 10, 2020 | Blog, Kosher Recipes

For cold nights, don’t we all crave for some soup? Now that you’re home, we have a challenge for you – recreate this sumptuous roasted carrot, apple, and celery soup with ginger and garlic! Yes, that’s a mouthful, but tasting this delicious recipe from Kosher River Cruises will take you to a flavorful kosher tour that you never had.

Realization by KRC’s Chef Tobias


INGREDIENTS

  • 1-pound carrots (peeled, trimmed, halved lengthwise if large, and cut crosswise into 1 inch pieces)
  • 1 large apple (peeled, cored, and cut into wedges)
  • 6 celery stalks (trimmed and cut into 3-inch pieces)
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 red onion (peeled, trimmed, and finely chopped)
  • 3 to 4 cloves garlic (peeled, smashed, and finely chopped)
  • 1-inch piece ginger (peeled and minced) or dried ginger (1/2 teaspoon)
  • 4 cups vegetable stock
  • Optional: 1 tablespoon unsalted butter
  • Salt and freshly ground pepper to taste

PROCEDURE

 

  • In a 425° F oven, place carrots, apples and celery root in a single layer on a large rimmed baking sheet.
  • Drizzle with 2 tablespoons of olive oil and toss to coat.
  • Roast in the preheated oven for 25 minutes, turning once midway through cooking. (The vegetables should be fairly tender and just starting to caramelize when you remove them from the oven).
  • In a stockpot, warm the remaining tablespoon of olive oil.
  • Add the onion and sauté over medium-high heat until it begins to soften and turn translucent about five minutes.
  • Add the garlic and ginger and sauté for one minute.
  • Add the roasted carrots, apple and celery and stir to coat with the onions and spices.
  • Pour in the vegetable stock, raise the heat and bring to a boil.
  • Reduce the heat to low and simmer, partially covered, for 15 minutes, or until the vegetables are tender.
  • Using a regular or immersion blender, carefully puree the soup.
  • If desired, add the butter to the soup and stir until it is melted and evenly incorporated.
  • Season to taste with salt and freshly ground black pepper.
  • When tasting you should be able to notice the celery coming through and adding a distinct flavor to a bowl of “regular” carrot soup.

Related Articles

Chicken Marengo

Chicken Marengo

According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Alessandria, Italy, when his chef Dunard foraged in the town for ingredients (because the supply wagons were too distant) and...

read more
Chicken Katsu in Sweet and Sour Sauce

Chicken Katsu in Sweet and Sour Sauce

Once again, we are looking at various recipes we will be featuring on our Japan & Korea cruise next year. Apart from Japanese and Korean dishes we will be serving our usual great variety of our modern Jewish cuisine, plus some old favorites. A very simple, but...

read more

BEYOND our expectations

We could not believe what we were served. Chef Malcom is a GENIUS!!! Please tell the directors that we do not have words to express how pleased we were. I suppose that we will be recommending you to every friend we know.

Jose T, Miami FL

Rhone River Cruise 2019

Fabulous & flawless service

I have been totally spoiled for future vacations. Riverboat is the way to go. I’ve met such nice people, staff was great, food fantastic. A really well run and well thought out trip

Harriet S

Another successful experience

Our experience was unique in that we were able to tour a lot of territory and a variety of places with minimal inconvenience. The fact that our boat was always with us and there were no long bus rides or waits made this mode of travel extremely enjoyable.

Micheol R