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Ginger-Infused Roasted Carrot Soup

Ginger-Infused Roasted Carrot Soup

With Homemade Croutons


It seems slightly ridiculous to be thinking about Rosh Hashanah recipes mid-August, but with the High Holidays coming so early this year, now’s the time!

Carrots are a traditional Rosh Hashanah food, because the Yiddish word for carrot, “merren,” also means “more.” Eating carrots symbolizes our desire for more good in the coming year. You might be familiar with the traditional tzimmes dish—sliced carrot rounds cooked with honey (and sometimes sweet potato and pineapple) until soft and sugary.

I am not a big tzimmes fan—I find it much too sweet, but that doesn’t mean doing away with the carrots altogether. I recently came up with this carrot soup, which, fascinatingly, I absolutely love, even though I don’t like carrots!

It does involve more work than your typical “throw it all in the pot and walk away” soup, but you’ll end up with a silky smooth, lightly sweet soup with a hint of warmth from the ginger.

Cut the onions in half-rounds. Make sure to use purple onions—they have a sweetness that green onions lack.

Put the onions in a good, non-stick frying pan. Add ¼ cup olive oil, 1 tsp salt, the brown sugar, balsamic vinegar and garlic powder. Cover and sauté on a low flame for 30-40 minutes.

Transfer the onions and their cooking juices to a pot. Add the water, a peeled 1-inch piece of ginger and bring to a boil. Reduce to a simmer and cook (covered) on a very low flame for 2 hours.

Meanwhile, peel the carrots and cut them into thin slices.

Drizzle them with 1 tbsp. olive oil and 1 tsp. salt, and roast on 400 for 20-25 minutes.

Remove from the oven, and once the onions have simmered for 2 hours, add in the carrots and simmer for another 30 minutes.

Remove the ginger and throw it away. It’s given the soup a great flavor by cooking with it; we don’t want to actually blend it in.

Let the soup cool for an hour or two, and blend it with the almond milk until smooth and silky.

You can eat it right away, or store in the fridge for 3-4 days. The soup also freezes fabulously (and I say this as someone who is not big on freezing food).


  • 5 purple onions
  • ¼ cup + 1 tbsp. olive oil (divided)
  • 2 tsp. kosher salt (divided)
  • 1 tbsp. brown sugar
  • 2 tbsp. balsamic vinegar
  • ¼ tsp. garlic powder
  • 2 lbs. carrots
  • 2 ½ cups water
  • 1 inch cube of fresh ginger, peeled
  • 2 cups unsweetened almond milk


  1. Cut purple onions in half rounds. Sauté the onions, with the balsamic vinegar, brown sugar, garlic powder, ¼ cup of oil and 1 tsp. salt on a low flame for 30-40 minutes.
  2. Transfer the onion mixture to a pot and add 2.5 cups of water and an approximately 1 inch chunk of ginger. Bring to a boil and then simmer in a low flame for 2 hours.
  3. Preheat the oven to 400.
  4. Peel the carrots and cut then into strips. Toss the carrots with 1 tbsp. oil and 1 tsp. salt. Lay them flat on a baking sheet and bake for 20-25 minutes.
  5. After the onion broth has simmered for 2 hours, add in the roasted carrots and simmer for another 30 minutes.
  6. Remove the pot from the fire and let cool slightly. Remove the ginger and throw it away or use it for something else.
  7. Blend the onion carrot mixture with 2 cups unsweetened almond milk, heat and enjoy.

Yields: 6-8 servings

Want to top it off for some delicious homemade croutons? You’re in luck. I made some fresh and crunchy garlic croutons which went perfectly with the soup.

You’ll need left-over bread or challah, garlic powder, fresh parsley, salt and olive oil.

Take the bread, and cut it into cubes.

In a small bowl, combine the olive oil, salt, garlic powder and chopped parsley.

Toss the bread with the oil and spice mixture, and spread over a greased baking tray.

Bake on 350 for 15-20 minutes. Halfway through, pull out the tray and give the croutons a quick mix so they bake evenly.

Serve immediately, or store in an airtight container for a day or two. Do NOT freeze or refrigerate the croutons.


  • 2 bread rolls (or challah), or 4-6 slices of bread
  • ¼ cup olive oil
  • 1 ½ tsp. garlic powder
  • ½ tsp. salt
  • 2 tbsp. chopped fresh parsley


  1. Preheat oven to 350.
  2. Cut bread into cubes.
  3. Mix olive oil, salt, garlic and parsley. Toss with cubed bread.
  4. Spread bread on a baking tray, and bake for 15-20 minutes. Halfway through, mix the croutons and return to the oven.
  5. Serve immediately or store in an airtight container for a day or two. Do not freeze or refrigerate.

Check back next week for my delicious Fruity “Sweet New Year” Roast recipe, with step-by-step instructions, and the week after that I’ll be sharing an exciting roasted vegetable and quinoa side dish.

Have you started thinking about your Rosh Hashanah menus yet? What will you be cooking?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Miriam: I just made the soup, and it tastes very good. However, the soup turned out a rather muddy colored orange-brown, instead of a nice orange color like your photo. I used fresh onions and carrots. Any idea why the color is off? Could it be the balsamic vinegar? Reply

Beran Parry January 12, 2015

Thank you for sharing this healthy recipe. The breads you have added there makes it more attractive. Reply

Miriam Szokovski October 29, 2014

long cooking time The reason it calls for such a long cooking time is because you're basically making a stock with the onions and the long cook over a very low flame lets you extract lots of flavor. Reply

Anonymous USA October 15, 2014

Great! Just 1 question: why to cook so long? I think all vitamins will disappear. I would cook less and then will make pure soup. Reply

Miriam Szokovski October 14, 2014

milk Hillel - yes, you can definitely use dairy milk. Reply

Hillel Montreal October 14, 2014

not big on Almond / Soy milk we are not big on either of those. Can we make it dairy and use regular milk instead? Reply

Anonymous SW FL January 30, 2014

Thank you for the recipe! It sounds like an ideal recipe for carrot ginger soup, with roasting the carrots being a great idea, and I will try it soon! Reply

Miriam Szokovski August 27, 2013

Cilantro Lime Chicken You can find the Cilantro-Lime Chicken here:

Thank you everyone for your lovely feedback. Shana Tova to all. Reply

kathy South Africa August 27, 2013

thanks for your recipes, normally I have to force myself to eat carrots! but you have made this more than just your normal humdrum recipes, of which there are not many, but you have stretched me Reply

Anonymous Aptos, CA via August 25, 2013

carrot soup Thank you for your recipe for the carrot soup. I can't wait to try it! Can I also have a recipe for roasted cilantro, honey lemon chicken ?
I want to try new recipe for this Rosh Hashana. Reply

Eliana Wissmann Alyanak São Paulo August 21, 2013

Delicious recipy Miriam, thank you for sharing recipes, the enchantment that cooking can bring to life, and I would like to wish you Shaná Tová uMetuká and Gmar Chatimá Tová to you and all your beloved ones. Reply

kathy South Africa August 20, 2013

Hi, I love your recipes, and follow everything, this soup is worth it! I think that anything in life that takes longer and more patience is worth it, thanks Kathy (South Africa) Reply

Miriam Szokovski August 19, 2013

Servings Thanks Sasson - the soup makes about 6-8 servings, depending on the size of your bowls. I'll add that into the recipe. Reply

Miriam Szokovski August 19, 2013

Almond Milk You can usually find almond milk on the shelf alongside soy and rice milk, in the grocery store. There are also some almond milks that you would find in the refrigerator section.

If you can't find any, you can replace it with soy milk in this recipe. Or you can easily make your own with almonds, water and some vanilla. Soak 1 cup raw, unsalted almonds in water overnight. Drain and rinse. Then throw the almonds with 2 cups water into a high powered blender or food processor. Blend until liquid is white and almond is mealy. Strain through a fine mesh strainer, or a cheese cloth. Add vanilla and sweetner to taste (if desired). Reply

chana August 19, 2013

3 hour soup It looks and seems very tasty but when I imagine all the work and cooking on Rosh Hashana for minimum 25- 30 guests and I should cook the soup that takes more then 3 hours no, thanks :) Reply

Anonymous August 19, 2013

What can I substitute for almond milk?
I don't have it where I live?
Thank-you Reply

Z. Sasson Brooklyn August 18, 2013

Yummy! Thanks Miriam,
Btw, I make your roasted cilantro,honey lemon chicken quite often,it's delicious.
I definitely want to add this soup to my Yom Tov menu, I was wondering how many servings this recipe makes, as I'm expecting company.
Thanks again for your clear, easy to follow recipes and illustrations. Reply

Impressed CROWN HEIGHTS August 18, 2013

wow! Wow, I'm so impressed by Miriam. You write a book, edit, and also can cook?? :) Amazing! Thank you for your delicious recipes, looking forward to more! Happy early Rosh Hashanah. Reply

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