Those pre-washed, bite-sized carrots at the supermarket have made this vegetable a lot more convenient to grab for a snack. Still, the crunchy, raw sticks can’t match the appeal of carrots in a soup. When cooked, carrots add texture, body—and a pretty, orange glow. They also contain lots of Vitamin A. In this recipe, honey enhances their natural sweetness. Fresh ginger root adds a contrasting note of heat and spice. The overall flavor profile is similar to pumpkin pie. When I serve it at home, I like to garnish the top with a few pieces of candied ginger, and drizzle it with a bit of honey.

Ingredients:

3 tablespoons butter
2 whole cloves garlic, peeled
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
3 pounds carrots, peeled and sliced
3 tablespoons peeled and chopped fresh ginger
8 cups chicken or vegetable stock
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 cup honey
1^1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste

Directions:

In a large, heavy-bottomed stockpot over medium-high heat, melt the butter. Add the garlic, onion, celery, carrots, and ginger root. Sauté for 10 minutes, stirring frequently. Pour the stock over the vegetables and bring to a boil. Lower the heat slightly and simmer until the carrots are soft and tender, 30 to 35 minutes.

Remove from the heat. Add the coriander, ground ginger, and honey. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the heavy cream and season with salt and pepper. Stir until the ingredients are well combined.

Makes 8 to 10 servings. This soup fits in nicely with an Easter or Passover menu. For Easter, it goes well with rack of lamb, roast ham, or almost anything you could imagine serving for the holiday. For Passover, it works well with classic, oven-roasted chicken.