A delightful twist on a classic soup, combining the sweetness of carrots and sweet potatoes with warm spices and topped with almond-ginger dumplings.
Melt the butter in a large pot over medium heat.
Use unsalted butter to control the saltiness of the soup.
Add the chopped carrots, onion, and sweet potatoes to the pot and sauté until the onion becomes translucent.
Cut the vegetables into even pieces for uniform cooking.
Stir in the cumin, paprika, cayenne, and cinnamon, cooking for an additional minute to release the spices' aroma.
Toast the spices briefly to enhance their flavor.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer until the vegetables are tender.
Simmering gently ensures the flavors meld together.
Blend the soup in batches until smooth, then return it to the pot.
Allow the soup to cool slightly before blending to avoid splatters.
In a mixing bowl, combine almond flour, ground ginger, and egg to form a dough. Shape into small dumplings.
Wet your hands slightly to prevent the dough from sticking.
Add the dumplings to the soup and cook for 5 minutes.
Ensure the dumplings are fully submerged for even cooking.
Serve the soup hot, garnished with fresh cilantro.
Chop the cilantro just before serving for maximum freshness.
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