This soup will cook much faster if you cut your vegetables small, but if you have the time feel free to leave them large as you will be pureeing it anyway.
Heat olive oil in a medium stockpot over medium-high heat.
Sauté onions until translucent, about 10 minutes, stirring often.
Add sweet potatoes, carrots, cumin, salt and pepper and sauté for 1 to 2 minutes.
Add Manischewitz® Vegetable Broth and bring to a boil.
Cover and simmer on low for 30-45 minutes or until vegetables are tender.
Remove from heat and using an immersion or standing blender carefully puree soup until smooth and creamy or to desired consistency.
Mix in coconut milk and return to heat to heat through.
Season to taste with additional salt and pepper.
Serve warm with Za’atar Gluten Free Cracker Croutons
Place crackers in a single layer on a baking sheet lined with parchment paper. Spray with olive oil and sprinkle with za’atar. Broil on low for about 90 seconds.
By Jamie Geller the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."