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    You are in: Home / Recipes / Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo Recipe
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    Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    24 hrs

    45 mins

    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

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on April 18, 2004


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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2013

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

    Serving Size: 1 (430 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 185.1
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 148.4 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 3.6 g
    Sugars 6.5 g
    Protein 7.0 g

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