Made This Recipe? Add Your Photo
Prep 24 hrs
Cook 45 mins
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
- 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.
Thanks, Tish! This recipe managed to please every palate at passover this year! Everyone wanted the recipe!
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!
So I MOSTLY did the recipe.<br/><br/>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.<br/><br/>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.<br/><br/>Had it plain for dinner. Would have been fine with a bit of cream, of course.<br/><br/>Edited to add, apparently I very much hurt the feelings of someone associated with this recipe when I posted it many years ago. At the time I couldn't trace the recipe, as I had no idea what the person was speaking about when he referred to alterations I had made that were unfair. But, after examining the hundreds of recipes I have reviewed, I realize that this is the only one it could be. So, I have erased my stars completely, though it was a 3 star, or average, rating for me in light of the fact that my alterations were offensive to someone associated with the recipe. I am truly sorry if I harmed your recipe rating on account of my alterations.