Carrot and Sweet Potato Soup

INGREDIENTS

2 tsp extra virgin olive oil
1 small yellow onion, finely chopped
2 tsp cumin
2 Tbsp curry powder
1 pound of carrots, peeled and sliced
1 pound sweet potatoes, peeled and cut into 1-inch pieces
3 1/2 cups vegetable broth

DIRECTIONS

Heat oil in a large Dutch oven and saute onion until softened. Stir in cumin and curry powder and cook for 1 minute. Add carrots, sweet potatoes, and vegetable broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.

When cool, transfer vegetables to a blender and blend until smooth, working in batches. Return to Dutch oven to reheat.