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Spiced Carrot and Sweet Potato Soup with Almond and Ginger Matzo Balls

Source: Cooking.com
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  24 Hours 50 Minutes
  8 servings
A velvety textured soup with the earthy flavor of cumin and a hint of heat.
RECIPE INGREDIENTS
6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups 1/4-inch-thick rounds peeled carrots (about 7 large)
2 cups chopped onion
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 of ground cinnamon
9 cups (about) canned low-salt broth

Almond and Ginger Matzo Balls
Chopped fresh cilantro
Spiced Carrot and Sweet Potato Soup with Almond and Ginger Matzo Balls Recipe at Cooking.com
DIRECTIONS
Melt margarine in a 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.


Recipes created exclusively for Cooking.com by Selma Elaine Brown.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Creamy Comfort Soups
Nutrition Facts per Serving
Yield:   8 servings
Calories: 381
Fat. Total: 20g
Fiber: 5g
Carbohydrates, Total: 34g
Sodium: 689mg
% Cal. from Fat: 47%
Cholesterol: 106mg
Protein: 15g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Lisa, IL Reviewed: 04/01/2007
SUPER soup -- a great change for Passover, and rich enough to serve as the prelude to a Thanksgiving meal, or as the main course at a winter brunch. Easy and satisfying.
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