An Easy Soup for Pesach

Carrot Soup (Parve)

Braise some carrots with oil and sugar. Add water and cook. This simple soup is easy to put together during the busy week of Pesach. For an interesting variation, substitute a cup of orange juice for water. Chopped parsley makes a nice garnish.

2 pounds (1 kilo) carrots, peeled and sliced

1 cup water

2 tablespoons vegetable or olive oil

1 ½ teaspoons sugar

Salt and freshly ground pepper to taste

8 cups water

Put the carrots, 1 cup of water, oil, sugar, salt and pepper in a large pan. Cook on high heat until the mixture boils. Reduce the heat, cover and cook for 5 minutes.

Uncover the pan and cook over medium-high heat, until the water evaporates and the carrots are tender. Cook the carrots, stirring occasionally, until they're glazed. It's alright if they brown just a little.

Add the rest of the water and bring to a boil. Lower the heat and cook covered for 10-15 minutes, until the carrots are completely soft.

Puree the soup with an immersion blender.

6-8 servings