Today’s Rosh Hashanah recipe of the day comes from Sarah M. Lasry, the author of two bestselling kosher cookbooks, The Dairy Gourmet: Secret Recipes from Tastebuds Cafe and The At-Home Gourmet: Simple Kosher Gourmet Recipes for Everyday. Now that summer is finally beyond us, we can indulge in the simple of joy of soup. This one uses Granny Smith apples and Yukon Gold potatoes for a creamy, warming delight.
Recipe for Apple Carrot Potato Soup:
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
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.
Check out more Rosh Hashanah recipes here.