Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 8 |
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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. 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.
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