Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

Submitted 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. Recipe #22742 posted separately"

 

• Ready In: 24hrs 45mins
• Ingredients: 11
• Serves: 8

ingredients

• 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!

 

[Food Snob in Israel]

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.

 

[Lets 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.

 

[Aunt Cookie]

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.