5 Reviews of Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

From: veganmama

On Feb 14, 2007

Very nice soup. I think next time I will put a pinch less cinnamon. I served mine with carrot, peanut, and onion vege burgers and added some pasta to the soup to make it a bit more hearty.

From: jeanniel

On Nov 8, 2003

This was just great! Easy to prepare, and tasty (loaded with healthful betacarotene, too). I used the blender rather than the food processer and it came out just fine. Also, the seasonings were perfect, with just enough zing!

From: Nimita Patel

On Apr 18, 2004

Thanks, Tish! This recipe managed to please every palate at passover this year! Everyone wanted the recipe!

From: Aunt Cookie

On Jun 7, 2009

I thought this was really great! It's very different from other matzo ball soups I've had; it's very thick (more like a stew) and filling. Thanks for sharing this.

From: Food Snob in Israel

On Jul 7, 2007

So I MOSTLY did the recipe. Didn't have cumin or cayenne or cilantro, so used thyme, nutmeg and a dash of alspice in it's place. Also substituted one of the cups of water with a cup of orange juice. A bit too much going on with all of that. Wouldn't recommend using the orange juice and/or the thyme next time. But other than that the consistancy was perfect (didn't neecd the extra cup of liquid) and worked well with the ginger flavor of the matza balls. Had it plain for dinner. Would have been fine with a bit of cream, of course.