Sweet Potato and Carrot Soup with Cardamom

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• 1 (14 ounce) can chicken broth
• 2 cups water
• 2 large sweet potatoes, peeled and diced
• 3 carrots, peeled and chopped
• Salt and pepper to taste

Directions

1. Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
2. Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.