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1
Prep all vegetables.
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2
Dice onion.
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3
Peel then cut sweet potatoes and carrots to roughly the same size.
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4
In a small bowl combine and mix well all dry spices, EXCEPT the ginger.
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5
In a large pot over medium heat melt butter.
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6
Add onions and saute about 4-5 minutes, or longer until translucent.
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7
Each stove is different so if onions look like they are about to burn turn down the heat.
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8
(If you have an electric stove, take the pot off the element for about a minute.)
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9
Add spices and stir for 1 minute until fragrant.
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10
Add sweet potatoes and stir.
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11
Add carrots and stir all to combine well.
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12
Increase heat to high add broth and water.
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13
When everything is combined and just beginning to boil add freshly grated ginger.
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14
Cover, reduce heat and simmer for 35 minutes.
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15
Before going to next step make sure vegetables are cooked through by fork testing.
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16
Take soup pot off heat element if you have an electric stove.
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17
If not, turn off heat.
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18
Uncover pot and allow to cool for about 20 minutes before proceeding to next step.
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19
Working in small batches ladle soup mix into blender.
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20
While blending if mixture seems too thick add a little broth.
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21
Make sure to blend until very smooth.
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22
Pour into separate pot.
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23
Repeat until all has been blended.
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24
If you have an immersion blender, blend until creamy smooth consistency.
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25
Once everything is blended add half & half and stir well to combine.
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26
Optional - When serving add a tablespoon of sour cream to soup.
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27
For me, this soup tastes better the next day, but sometimes I can't wait that long.
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28
If there are leftovers, this soup freezes beautifully.
