2 ½cupspeeledchopped carrot (I used one large bunch of carrots)
1cuppeeledchopped sweet potato (about 1 medium potato)
2tablespoonsminced fresh ginger root
2 ½cupsvegetable broth
1 ¼teaspoonsground cumin
Heat a dutch oven over medium heat. Add oil, onion, carrots and sweet potatoes and gently saute for 5-10 minutes or until onion is translucent but not browned. Stir in garlic and ginger and saute for 1 minute. Pour in vegetable broth and stir in salt, pepper and cumin. Reduce heat to medium low, cover and simmer for 35-45 minutes or until carrots and sweet potatoes are fork tender.
Transfer mixture to blender in batches and puree. Taste for seasoning and adjust to your preference.
You can also use an immersion blender or food mill to puree the soup. If using a regular blender, be careful to only fill the blender jar half full of hot liquid and secure the lid with a dish towel before blending.