Sweet Potato and Carrot Soup with Cardamom

2 tablespoons butter

1 onion, diced

½ teaspoon ground cardamom

¼ teaspoon ground turmeric

¼ teaspoon ground ginger

¼ teaspoon red pepper flakes

¼ 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

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.