Sweet Potato and Carrot Soup with Cardamom

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes.

2. Stir in the cardamom, turmeric, ginger, red pepper flakes, cinnamon and cayenne pepper. Cook for 1 minute until fragrant.

3. Add the diced sweet potatoes, chopped carrots, chicken broth and 2 cups water. Stir well and bring to a boil.

4. Reduce the heat to medium-low, cover partly, and simmer for about 20 minutes, until the sweet potatoes and carrots are very tender when pierced with a fork.

5. Remove the pot from the heat. Blend the soup with an immersion blender until completely smooth, or work in batches in a countertop blender with the lid vented.

6. Return the soup to low heat if needed and season with salt and pepper to taste. Stir until heated through, then serve hot.