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

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.