Spiced Carrot and Sweet Potato Soup

Spiced Carrot and Sweet Potato Soup

Prep Time

 

Cook Time

 

Serves

 
Spiced Carrot and Sweet Potato Soup

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%

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Montana Knife Works 3-1/4” Paring Knife 3-Pack w/Poly Handles, Each

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

Preparation

  • 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.

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