Spiced Carrot And Sweet Potato Soup With Almond And Ginger Matzo

• 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

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.

unsalted margarine, carrots, onions, sweet potato, ground cumin, paprika, cayenne pepper, ground cinnamon, chicken broth, almond, fresh cilantro

Taken from www.food.com/recipe/spiced-carrot-and-sweet-potato-soup-with-almond-and-ginger-matzo-23840 (may not work)