Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

READY IN: 24hrs 45mins
Recipe by TishT

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

Top Review by Nimita Patel

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

Ingredients Nutrition

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.

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