5 purple onions (sweet onions)
1/4 cup + 1 tbsp. olive oil (divided)
2 tsp. Kosher salt (divided)
1 tbsp. brown sugar
2 tbsp. balsamic vinegar
1/4 tsp. garlic powder
2 lbs. carrots
2 1/2 cups water
1 inch cube of fresh ginger, peeled
2 cups unsweetened almond milk
Cut purple onions in half rounds. Sauté the onions with the balsamic vinegar, brown sugar, garlic powder, 1/4 cup of oil and 1 tsp. salt on a low flame for 30-40 minutes.
Transfer the onion mixture to a pot and add 2 1/2 cups of water and approximately 1 inch chunk of ginger. Bring to boil and then simmer low flame for 2 hours.
Preheat oven to 400
Peel the carrots and then cut them into strips. Toss the carrots with 1 tbsp. oil and 1 tsp. salt, lay them flat on a baking sheet and bake for 20-25 minutes
After the onion broth has simmered for 2 hours, add the roasted carrots and simmer for another 30 minutes.
Remove the pot from the flame and let cool slightly. Remove the ginger and throw it away or use it for something else.
Blend the onion carrot mixture with 2 cups unsweetened almond milk, heat and enjoy. 6 to 8 servings
Try our Brisket recipe or our delicious apple cake recipe for Rosh Hashanah
Recipe by Chabad.org