Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  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. 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. Recipes created exclusively for by Selma Elaine Brown.


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