Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo Recipe #23840
This is a passover favorite for my friends family. She has made it for me and it is delicious. I have never made it myself but obtained the recipe. Recipe #22742 posted separately
by Tish
1 day | 1 day prep
SERVES 8
- 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
- Melt margarine in heavy large pot over medium-high heat.
- Add carrots, onion and sweet potato.
- Saute until onion is translucent, about 8 minutes.
- Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
- Add 8 cups broth and bring to boil.
- Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
- Puree soup in small batches in blender until smooth.
- Return to same pot.
- Mix in remaining 1/2 teaspoon cumin.
- Thin soup with all or part of remaining 1 cup broth.
- Season soup to taste with salt and pepper.
- Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
- Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.
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5 stars