Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

Tish's Note:

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. Almond and Ginger Matzo Balls posted separately

• Total Time: 24 hrs 45 mins
• Prep Time: 24 hrs
• Cook Time: 45 mins

Ingredients:

Servings: 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

Directions:

1. Melt margarine in heavy large pot over medium-high heat.
2. Add carrots, onion and sweet potato.
3. Saute until onion is translucent, about 8 minutes.
4. Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
5. Add 8 cups broth and bring to boil.
6. Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
7. Puree soup in small batches in blender until smooth.
8. Return to same pot.
9. Mix in remaining 1/2 teaspoon cumin.
10. Thin soup with all or part of remaining 1 cup broth.
11. Season soup to taste with salt and pepper.
12. Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
13. Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.

Reviews

[Nimita Patel]

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

[jeanniel]

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!

[Let's Cook!]

I LOVE the warm mellow flavor of this soup. I've made several carrot soup recipes and this one wins my vote! I don't bother with the cilantro or almond balls, and it's just amazing. I top with some chopped nuts and a dollop of sour cream or yogurt. Lovely.