Spinach-Sweet potato soup (vegan and good for all ayurvedic constitutions)

1 tbsp olive oil

1 cup onions, sliced

1/2 tsp fresh ginger, minced

1/2 tsp ground cumin

2 cups water and some bouillon powder or 2 cups vegetable stock (or chicken, or whatever you have if not vegan)

1 cup sweet potatoes, cubed

1/2 cup carrots, sliced

5-6 cups spinach, chopped (1 bunch)

salt and freshly ground pepper to taste

In large pot on medium-high, heat oil. Add onions and ginger and sauté until onions start to caramelize, about 5 minutes. Stir in cumin and sauté for another minute. Add water, bouillon, and all vegetables. Cook until sweet potatoes are softened, about 15 minutes. Stir in salt and pepper, then serve with some bread. (I don't measure that much, just put in a bag of spinach and 2 sweet potatoes)