Sweet Potato and Carrot Soup

I am a bit behind on my posting, but that is for one very exciting reason...I am FINALLY allowed into the building for work! No more are the days of sleeping in, sipping on coffee while doing a crossword, and having "make cookies" as a star item on the to-do list. No, now I am a productive member of society. On second thought, maybe this isn't so exciting?

This soup was my lunch for week #1. It was complex, starting with a layer of cardamom before delving into a sweetness and ending with a hint of heat. Considering how easy it was to make this soup, I can do nothing but sing its praises. And wish that there was still some leftover!

Sweet Potato and Carrot Soup with Cardamom

2 tablespoons olive oil
1 onion, diced
1 teaspoon ground cardamom
1/2 teaspoon ground mustard powder
1 teaspoon ground ginger
1 teaspoon red pepper flakes
1 teaspoon ground cinnamon
1 healthy pinch cayenne pepper
2.5 cups chicken broth
2.5 cups water
3-4 large sweet potatoes, peeled and diced
1 bunch carrots, peeled and chopped
2 cups cooked chickpeas
Salt and pepper to taste

Directions
Heat olive oil in a large dutch oven over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, mustard, 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, add chickpeas, and use an immersion blender to puree soup until smooth. Drizzle with hot sauce, and enjoy!