This creamy soup is one of many creative recipes
the AJT offers for Passover and is sure to be a
From Belinda Ossip, JF&CS
Prep time: 30 minutes
Cook time: 35 minutes
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped fennel
3 pounds carrots, cut into 1-inch pieces
1 teaspoon orange zest
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
8 cups vegetable stock or water
2 tablespoons freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
¼ teaspoon maple syrup or honey
Heat the olive oil in a pan over medium heat, then add the onion, fennel and a pinch of salt and sauté until golden, 3 to 4 minutes. Stir in the carrots, orange zest, cumin, cinnamon, allspice and a pinch of salt and sauté until well combined. Pour in ½ cup of broth and cook until the liquid is reduced by half. Add the remaining stock or water and another pinch of salt and cook until the carrots are tender, 15 to 20 minutes.
In a blender, puree the soup in batches until smooth, each time adding the cooking liquid first, then the carrot mixture
Return the soup to the pot over low heat, stir in the orange juice, lemon juice, and maple syrup or honey, and gently reheat slowly.
Tip: Top with a swirl of sour cream or plain Greek yogurt.