Prep all vegetables. Dice onion. Peel then cut sweet potatoes and carrots to roughly the same size.

In a small bowl combine and mix well all dry spices, EXCEPT the ginger.

In a large pot over medium heat melt butter. Add onions and saute about 4-5 minutes, or longer until translucent. Each stove is different so if onions look like they are about to burn turn down the heat. (If you have an electric stove, take the pot off the element for about a minute.) Add spices and stir for 1 minute until fragrant.

Add sweet potatoes and stir. Add carrots and stir all to combine well.

Increase heat to high add broth and water. When everything is combined and just beginning to boil add freshly grated ginger.

Cover, reduce heat and simmer for 35 minutes. Before going to next step make sure vegetables are cooked through by fork testing.

Take soup pot off heat element if you have an electric stove. If not, turn off heat. Uncover pot and allow to cool for about 20 minutes before proceeding to next step.

Working in small batches ladle soup mix into blender. While blending if mixture seems too thick add a little broth. Make sure to blend until very smooth. Pour into separate pot. Repeat until all has been blended. If you have an immersion blender, blend until creamy smooth consistency.

Once everything is blended add half & half and stir well to combine.

Optional - When serving add a tablespoon of sour cream to soup.

For me, this soup tastes better the next day, but sometimes I can't wait that long.

If there are leftovers, this soup freezes beautifully.