Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

Recipe by TishT
READY IN: 24hrs 45mins




  • 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.