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5 purple onions
¼ cup + 1 tbsp. olive oil (divided)
2 tsp. salt (divided)
1 tbsp. brown sugar
2 tbsp. balsamic vinegar
¼ tsp. garlic powder
2 lbs. carrots
2 ½ 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, ¼ cup of oil and 1 tsp. salt on a low for approx. 30-40 minutes.
Transfer the onion mixture to a pot and add 2.5 cups of water and an approx. 1 inch chunk of Fresh Ginger. Bring to a boil and then simmer in a low flame for 2 hours.
Preheat the oven to 400.
Peel the carrots and cut then into thin strips. Toss the carrots with 1 tbsp. oil and 1 tsp. salt. Lay them flat on a baking sheet and roast for 20-25 minutes.
After the onion broth has simmered for 2 hours, add in the roasted carrots and simmer for another 30 minutes.
Remove the pot from the fire and let cool slightly. Remove the ginger and throw away.
Blend the onion carrot mixture with 2 cups unsweetened almond milk, heat and enjoy. You can use a blender or immersion blender.
Yields: 6-8 servings
Pairs well with a topping, such as a challah crouton baked after being dusted with some olive oil and course salt.
(Inspired from Chabbad.org, image from vegkitchen.com)