Spiced Carrot and Sweet Potato Soup with Almond and Ginger Matzo Balls
- Active Time 20m
- Total Time 24h 50m
A velvety textured soup with the earthy flavor of cumin and a hint of heat.
- 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
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
381 calories; 20g total fat; 106mg cholesterol; 689mg sodium; 34g carbohydrates; 5g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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