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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- 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.