Sweet Potato Carrot Soup

A perfect blend of flavors. Curry is an option but I prefer cinnamon with a touch of ginger. It was an excellent decision. I started with sweet potatoes and carrots peeled and cubed, with help courtesy of my daughter, Katherine and her husband, Camas. I provide them with fresh vegetables and they do the prep work. It was delightful to have our daughter move home with her family.

Ingredients

Onion, 1 medium, chopped

Butter, 3 tablespoons

Sweet Potato, 1 ½ lbs., peeled and cubed

Carrots, 1 lb., peeled and cubed

Chicken broth, 6 cups

Salt, 1 teaspoon

Cinnamon, 1 teaspoon

Candied ginger, 1 teaspoon

Honey, 3 tablespoons

Preparation

I used my heavy Dutch oven. Add the onion and butter and cook over medium heat. As the butter melts, add the cinnamon and candied ginger. Mix and cook until the onion softens. Add the sweet potatoes, carrots, salt and chicken broth. Bring to a boil, place the lid on and simmer for 30 minutes, until the carrots are fork tender. Add the honey and stir. Blend with an immersion blender until smooth. Note: you can leave out the salt and also substitute vegetable broth.