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Rosh Hashanah Recipe Box: Apple Carrot Potato Soup

I once read a recipe for a cold apple gazpacho soup which ultimately led
me to this terrific hot apple carrot potato soup. I made it recently for a
regular Monday night dinner and my daughter loved it
so much that I made a separate batch and froze it in smaller portions just
for her. With every bite of this thick, creamy soup you get that perfect
combination of sweet and savory flavors.

apple carrot potato soup

Ingredients
2 tsp. extra virgin olive oil
1 Tbsp. curry powder
1 tsp. cumin powder
¼ tsp. allspice
¼ tsp. nutmeg (optional)
1 large onion, chopped*
4 large carrots, chopped
3-4 Yukon Gold potatoes, chopped
1 large cooking apple
(Granny Smith works well), chopped
3 cups chicken or vegetable broth
(water can be substituted)
1 cup water (optional)
salt and pepper to taste
Directions Heat the olive oil in a large, heavy soup pot. Add
the curry, cumin, allspice and nutmeg to the hot oil and stir with a
wooden spoon. Cook for about 2 minutes. Add the onions to the hot
spices and mix well to coat. Let the onions cook for about 2 minutes or
until slightly wilted and turning translucent.
Add the chopped carrots, potatoes, and apple to the pot and stir well,
mixing them with the onions. Cover and cook over low heat for about
15 minutes, until softened. Mix occasionally to prevent sticking to the
base of the pot.
Remove pot from heat and add the broth to the vegetables. Using a
hand blender or a food processor, process until smooth. Return pot to
heat, add the water or broth (if you want a thinner soup), and bring the
soup to a boil. Add salt and pepper before serving.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (5)

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  1. Debra Moser says:

    Sarah,

    We love this recipe and would like to include it in our Farm Market Guide to Rosh Hashana. How many does this soup serve?

    Thanks!

    Debra Moser

    • admin says:

      Thanks Deborah! It serves about 6-8 as a side dish. More if it is not your ONLY side dish – and on Rosh Hashanah it’s usually not -LOL :)

      thanks for including me – please send me a link or a copy of when you print and please make sure to credit Kosherstreet.com

      all the best – Sarah :)

  2. FAL says:

    I see in the ingredients list you have an onion chopped and there is an asterisk after the word chopped. I do not see any footnote designated for it. What are we missing? Thank you in advance.

  3. Pam Machefsky says:

    Nice site and this recipe looks terrific!

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