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.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
