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Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo

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“This is a passover favorite for my friends family. She has made it for me and it is delicious. I have never made it myself but obtained the recipe. Almond and Ginger Matzo Balls posted separately”
READY IN:
24hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt margarine in heavy large pot over medium-high heat.
  2. Add carrots, onion and sweet potato.
  3. Saute until onion is translucent, about 8 minutes.
  4. Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
  5. Add 8 cups broth and bring to boil.
  6. Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
  7. Puree soup in small batches in blender until smooth.
  8. Return to same pot.
  9. Mix in remaining 1/2 teaspoon cumin.
  10. Thin soup with all or part of remaining 1 cup broth.
  11. Season soup to taste with salt and pepper.
  12. Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
  13. Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.

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