- 2 sweet potatoes
- 2 cups baby carrots
- 1 cup water
- 2 cups Pacific vegetable broth
- ½ teaspoon sea salt
- ¼ teaspoon cumin
- ½ teaspoon coriander powder
- ¼ teaspoon minced garlic
- ¼ teaspoon minced ginger
- Bake the sweet potatoes and boil the carrots until soft.
- In a blender, mix all the ingredients and process until smooth.
- Pour the mixture into a large saucepan and heat to taste.