Spiced Carrot and Sweet Potato Soup with Almond and Ginger Matzo
Warm up with a bowl of vibrant and aromatic Spiced Carrot and Sweet Potato Soup, a comforting blend of roasted vegetables and fragrant spices like cumin, coriander, and cinnamon. This creamy, dairy-free soup is enriched with coconut milk for a luscious texture, while a touch of fresh ginger adds a zingy kick. Pair it with crispy almond and ginger matzo crackers, brushed with honey and toasted almonds for a delightful crunch that complements the soup’s velvety richness. Perfect for cozy dinners or an impressive starter, this gluten-free recipe combines bold flavors and nourishing ingredients for a meal as wholesome as it is delicious.
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Recipe Information
Ingredients
- 4 medium carrots
- 2 medium sweet potatoes
- 1 large yellow onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 tablespoon fresh ginger
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 4 pieces matzo crackers
- 0.25 cup almonds
- 1 teaspoon fresh ginger
- 1 teaspoon honey
- 1 tablespoon butter
- 2 tablespoons cilantro (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Peel and chop the carrots, sweet potatoes, and onion into roughly 1-inch pieces.
Spread the vegetables on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25-30 minutes until they are tender and slightly caramelized.
While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the minced garlic and grated fresh ginger (1 tablespoon) and sauté for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, and cinnamon, allowing the spices to toast gently for another 1 minute.
Transfer the roasted vegetables to the pot and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Use an immersion blender to purée the soup until smooth. Alternatively, blend the soup in batches using a countertop blender. Be cautious when blending hot liquids.
Stir in the coconut milk, salt, and pepper, and let the soup simmer for 5 more minutes. Adjust seasonings as needed.
To prepare the almond and ginger matzo, melt the butter in a small pan. Add the finely grated fresh ginger (1 teaspoon) and cook for 1 minute.
Stir in the chopped almonds and honey, cooking for an additional 2-3 minutes until the almonds are toasted.
Brush the ginger-almond mixture onto each matzo cracker and let it cool slightly until it firms up.
Serve the soup hot, garnished with chopped cilantro if desired, accompanied by the almond and ginger matzo crackers on the side.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 5048 mg | 219% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 69.0 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3247 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
