INGREDIENTS

* 2 tablespoons butter
* 1 onion, diced
* 1/2 teaspoon 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

Method

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.

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