I seriously could eat fall flavors year round!

You only need 7 ingredients for this simple soup, but the flavors really pack a big punch.  Added bonuses: It’s vegan, and dairy/gluten-free!

The sweet potato taste combined with both the cinnamon and the pepper, cumin, and olive oil result in a nice “sweet and savory” combination.  It’s a thicker consistency, which makes it feel quite hearty.

This recipe makes 1 very large bowl, or two side bowls.

Ingredients:

1 sweet potato

3 cups baby carrots

3 cups vegetable broth

2 heaping teaspoons olive oil

1 heaping tablespoon cinnamon (sweet saigon cinnamon preferably)

a sprinkle of cumin

a sprinkle of black pepper

(optional: larger quantities of the above spices, added to taste at the end)

Directions:

Thoroughly cook both the sweet potato and carrots until very soft.  (When I’m in a hurry I cook them all in the microwave, though roasting them in the oven or steaming them on the stovetop would be equally effective!)

In a large bowl, use a potato-masher to mash the cooked carrots and sweet potato together until they are as pureed as possible

After it has cooled, transfer the puree into a blender (or your preferred blending appliance) and puree until totally smooth

Add the vegetable broth into the blender and blend again until it’s evenly mixed

Transfer the mix into a pot and heat back up on a low setting

Stir in the olive oil, cinnamon, pepper, and cumin

Taste test, add in your preferred extra spices if desired, and voila!