Roasted Carrot Soup with Cilantro Matzo Balls.

So about my obsession with soup: it’s become a real problem. I no longer plan solid meals, it all revolves around what I cook up in my big soup pot, which I have yet to name. And perhaps, if I am at the stage where I’m naming soup pots, I should take a moment and consider grilling something. Maybe make soup pasta, it’s at least kind of soup like before you drain it. Anything really, that can’t be slurped up out of a bowl.

My feelings on soup are clear. How can you not love something that layers multiple flavors on top of each other, marrying them together in something hot which can be eaten right up out of a bowl? It’s a lazy man’s meal perhaps, but I’m addicted. Take for example, this wonderfully complex roasted carrot soup with cilantro matzo balls. I’m not even Jewish and yet I leapt at the opportunity to follow holiday law and make soup.

Passover of course, is reminiscent of matzo ball soup, even for the non-secular. But I would have no run-of-the-mill chicken stock swimming with plain matzo balls. No, it would have to be an extraordinary soup. A soup which combined the sweetness of roasted carrots, the subtleties of white wine, and the fresh taste of cilantro. Through in glorified dumplings and there it is, Roasted Carrot Soup with Cilantro Matzo Balls. A bowl in hand is enough to convert anyone to the Soup religion. (Yup, I went there. Soup, my dinner savior.)

Recipe on the following page.

2 thoughts on “Roasted Carrot Soup with Cilantro Matzo Balls.

    • Nina

      Like all good recipes, this one came from my mother! I like the texture to this soup, but I actually like a thinner puree…let me know how it goes if you try it?

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