My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. After a few years of glamorous environmental law, she was off to Geneva and finds herself at the UN listening to terrorists discuss human rights. How to top that? Pastry school in Paris was the obvious choice. A catering business in Geneva, taught a few cooking classes in French and then came back and started a cooking school in the D.C. area. Oh yeah, had four kids at some point. Now I travel the country teaching kosher cooking and baking and proving that Kosher food can be beautiful, elegant and delicious. Along the way, I set out to start a kosher baking revolution. Join me.
Indian-Spiced Carrot Soup (Pareve)
serves 8 people
1/2 stick butter or margarine
2 tablespoons fresh ginger root, peeled and chopped into small pieces
2 large onions, sliced
4 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon turmeric
2 lbs carrots, peeled and sliced into 1/2 inch slices
6 cups chicken or vegetable stock
1/2 teaspoon salt
White pepper to taste
Heat butter or margarine in a large pot over medium heat. Add ginger, onions and garlic and cook until onions look clear, about 8 minutes. Add curry and turmeric and cook 3 minutes, stirring often. Add carrots, stock and salt and bring to a boil. Turn down to low and simmer covered about 35 minutes, until carrots are soft. Purée completely with a hand blender for 3 minutes or transfer in batches to food processor to purée. Add white pepper to taste.