Creamy Sweet Potato-Carrot Soup

I used the Carrot Soup recipe as a basis but then used the ingredients I had on hand and the spice combination I wanted to try. I ended up with a delicious soup that was reminiscent of pumpkin pie. I probably put in a bit too much cloves and cinnamon. But it was still delicious.

• 1 massive sweet potato, peeled and diced
• 2 massive carrots, peeled and diced
  
• 1 small potato, peeled and diced
  
• 1/2 onion, chopped
• 3-5 cloves garlic, minced
• 6 cups water
• bouillon cubes
• cinnamon, cloves
• ground cumin
• black pepper
• crushed red pepper
• 4 T crushed red pepper
• 1-2 c milk
  

1. Melt the butter in a stock pot.
2. Add the onions and fry until translucent, about 3-5 minutes.
3. Add the garlic and spices. I used about 2 t cumin, healthy dash of crushed red pepper, several shakes of strong cinnamon, and a couple dashes of cloves. Stir for 1-2 minutes.
   
4. Add the potatoes and carrots. Stir.
5. Pour in water and bouillon cubes. I used chicken stock.
6. Bring to boil. Lower to simmer, until potatoes are cooked, about 20-30 minutes.
7. Turn off heat. Reserve 2 cups of solids. Puree the rest.
8. Add milk to make desired consistency. (Soup may be reheated, but do not boil.)
   
9. Grate black pepper on top.