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This is a radically different take on a Jewish New Year menu - it fits all the requirements but is not your typical traditional fare. And because of its range of flavours and influences, it makes a fabulous meal to serve at any dinner party.

This soup has a real kick from the ginger; cooking the herbs right in the soup also provides a depth of flavour.

You can add ¼ cup whipping cream into the soup at the end if it is not being used for the holiday dinner.

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Servings: 6


2 tablespoons olive oil or butter

1 cup chopped onions

1 teaspoon ground coriander

Pinch cayenne pepper

2 pounds (1 kilogram) chopped carrots (about 5 cups)

½ cup peeled and chopped potatoes

1 tablespoon grated ginger

6 cups chicken stock

2 teaspoons honey

½ cup packed fresh coriander

Salt and freshly ground pepper


2 tablespoons chopped coriander


Heat oil in a pot over medium heat. Add onion and sauté for 2 minutes or until softened. Add ground coriander and cayenne and cook for 1 minute longer or until fragrant. Add carrots, potatoes and ginger and cook for 2 minutes or until ginger is softened. Add stock and honey, bring to a boil, cover, turn heat to low and simmer for 20 minutes or until vegetables are soft. Add coriander and cook for 2 minutes or until wilted.

Transfer to a blender or use a hand blender and purée until smooth. Return to pot and adjust seasoning to taste. Garnish with chopped coriander.

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