This is a radically different take on a Jewish New Year menu - it fits all the requirements but is not your typical traditional fare. And because of its range of flavours and influences, it makes a fabulous meal to serve at any dinner party.
This soup has a real kick from the ginger; cooking the herbs right in the soup also provides a depth of flavour.
You can add ¼ cup whipping cream into the soup at the end if it is not being used for the holiday dinner.
Servings: 6
Ingredients
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
Garnish
2 tablespoons chopped coriander
Method
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.
Lucy Waverman