1 lb. carrots, peeled and cut 3 inch lengths

1 Tbsp. olive oil

1 Tbsp. butter

½ onion, diced

1 large celery stalk, diced

2 tsp. ground ginger

2 cups vegetable broth

Kosher salt

Ground pepper

Preheat oven to 375 degrees.

Place the carrots in a single layer, on a cookie sheet, and drizzle with olive oil, and toss to coat. Bake them until they are tender, blistery and lightly browned, about an hour, stirring once about half way through.

Melt the margarine in a medium size saucepan, over medium heat. Add the onions, and cook until translucent. Stir in celery and ginger, and cook until celery softens and onions start to brown, about 5 minutes. Add the roasted carrots, vegetable broth, 2 cups of water, 1 tsp. salt and ¼ tsp of pepper. Bring to a boil, reduce the heat, and cover. Cook at a simmer until carrots are tender, about 45 minutes. Turn off heat and let cool.

Puree the soup in a blender or with a hand blender, carefully making sure the soup doesn’t go flying out.

Reheat before serving. Can be stored in the refrigerator up to 5 days.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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