Recipe Courtesy of Cooking.com.
A velvety textured soup with the earthy flavor of cumin and a hint of heat.
Nutrition Facts per Serving:
Calories: 381 Fat, Total: 20g Carbohydrates, Total: 34g
Cholesterol: 106mg Sodium: 689mg Protein: 15g
Fiber: 5g % Cal. from Fat: 47% % Cal. from Carbs: 36%
Cooking.com Tip: A peeler and paring set is an indispensable cook’s tool. This set is designed with comfort in mind, cushioning your hand with the soft rubber handle that won’t slip when wet. Perfect for all your paring and peeling needs.
Henckels Twin Cuisine Gadgets Peeler
Montana Knife Works 3-1/4” Paring Knife 3-Pack w/Poly Handles, Each
- 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
- 1 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.
- 2 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.
- 3 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.