This creamy, thick soup has all the rich flavor of carrots and sweet potatoes--those roasted side dish staples--spiced up with French quatre épices, full of ginger, nutmeg, and clove, and just smelling of Christmas. It's so hearty, but so healthy!

Ingredients:-

• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• ¾ teaspoon quatre épices (make your own by mixing equal parts ground black pepper, ginger, nutmeg, and clove)
• 1 pound of sweet potato, peeled and cut into 1-inch cubes
• 1 pound of carrots, peeled and cut into 1-inch cubes
• 1 quart of vegetable broth or water
• Fine sea salt
• Freshly cracked black pepper
• ⅓ cup heavy cream (optional)

Method:-

• In a large heavy-bottomed stockpot, melt the butter over medium-low heat.
• Add the onions, and sauté, stirring often, until translucent and fragrant, about 10 minutes.
• Add the quatre épices, and stir in, cooking an addition 20 seconds.
• Add the sweet potato and carrot, and cover with vegetable stock or water.
• Season the mixture, stir everything together, and bring to a boil over high heat.
• Cover, and reduce heat to low. Simmer, covered for 30 minutes, by which time the carrots and sweet potato should be very tender.
• Shut off the heat.
• Use a hand blender to purée the soup.
• Stir in the cream and serve.
• A great garnish would be sweet potato or carrot chips, instead of croutons or crackers.