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Recipes from the Man-O-Manischewitz Cookoff

Carrot and Ginger Soup

Home » Recipe Swap » Carrot and Ginger Soup

from Andrea Bloom, Long Beach, CA    Serves: 10-12


  • 1/4 cup olive oil
  • 1/2 cup chopped celery
  • 5 pounds fresh carrots, peeled and chopped
  • 1 white onion, diced
  • 2 cloves garlic, diced
  • 1 potato, peeled and chopped
  • 5 ounces fresh ginger, peeled and chopped
  • 3 cups Manischewitz® Chicken Broth
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoons ground allspice
  • 2 bay leaves


In a 6 qt. stock pot, heat the olive oil add the celery, carrots, onion, garlic and potato. Sauté over medium heat for 5 minutes. Add the ginger, chicken broth and water to cover the vegetables. Add the seasonings, brown sugar, cinnamon, allspice, and bay leaf. Bring the soup to a boil and simmer for 30 to 45 minutes until the carrots are soft. Then the mixture is ready put into a blender and puree. (Take the bay leaf and ginger out before you puree.) Put through a strainer and bring back to a simmer. Adjust the seasonings to taste and enjoy.


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