Sweet Potato and Carrot Soup with Cardamom Recipe

• 2 large Sweet Potatoes (peeled and diced)
• 1/2 tsp Ground Cardamom
• 2 tbsp Butter
• 1 Onion (diced)
• 1/4 tsp Ground Turmeric
• 1/4 tsp Ground Ginger
• Salt And Pepper (to taste)
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Ground Cinnamon
• 1 pinch cayenne pepper
• 14 oz can Chicken Broth
• 2 cups Water
• 3 Carrots (peeled and chopped)

• 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.
• 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.