Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

Ingredients

• 6 tablespoons unsalted margarine
• 6 cups peeled carrots (about 7 large)
• 2 cups chopped onions
• 3/4 cup diced peeled tan-skinned sweet potato (not yam)
• 3 1/4 teaspoons ground cumin
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 2 pinches ground cinnamon
• 9 cups canned low sodium chicken broth
• almond and ginger matzo balls, recipe posted separately (Almond and Ginger Matzo Balls)
• chopped fresh cilantro

Directions

1. 1

   Melt margarine in heavy large pot over medium-high heat.

2. 2

   Add carrots, onion and sweet potato.

3. 3

   Saute until onion is translucent, about 8 minutes.

4. 4

   Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.

5. 5

   Add 8 cups broth and bring to boil.

6. 6

   Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.

7. 7

   Puree soup in small batches in blender until smooth.

8. 8

   Return to same pot.

9. 9

   Mix in remaining 1/2 teaspoon cumin.

10. 10

    Thin soup with all or part of remaining 1 cup broth.

11. 11

    Season soup to taste with salt and pepper.

12. 12

    Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.

13. 13

    Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.