Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

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

• Ready In: 24 hrs 45 mins
• 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.