Spiced Carrot And Sweet Potato Soup With Almond And Ginger Matzo - cooking recipe

Ingredients

6 tablespoons unsalted margarine
6 cups peeled carrots (about 7 large)
2 cups chopped onions
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 ground cinnamon
9 cups canned low sodium chicken broth
almond and ginger matzo balls, recipe posted separately (Almond and Ginger Matzo Balls)
chopped fresh cilantro

Preparation

Melt margarine in 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.