Curried cauliflower and sweet potato soup

Wish I knew how to turn this picture the right way, but you get the idea!  A perfect soup on a snowy day - we got no where near the 13 inches plus they said we would probably get, but at least there is a couple inches out there and still lightly coming down.  This makes your home smell wonderful!
 Pam

1 large onion, diced 1 teaspoon cumin 1 tablespoon ginger, minced 1/8 t. cardamom 3 cloves garlic, minced 4 cups vegetable broth 1 large sweet potato, peeled and cut into small cubes 1 tablespoon mild curry powder (use a good quality organic if you can!) 1/8 teaspoon cinnamon 1 large head cauliflower, chopped into bite-sized flowerets 1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas) 1 15-ounce can organic diced tomatoes 2 cups water 1 teaspoon sea salt (or to taste) 1/4 tsp cayenne pepper (or to taste, I added a little more) 1 tablespoon natural peanut butter

Add the onion to a heated non-stick stock pot and cook, stirring, until it begins to soften, about 3-4 minutes. Add the cumin, ginger, cardamom, and garlic, and cook, stirring constantly, for another 30 seconds. Stir in the broth, sweet potatoes, curry powder, and cinnamon. Bring to a boil, reduce heat, cover, and cook over low heat until sweet potato softens, about 20 minutes. Add the cauliflower, chickpeas, and tomatoes and another 2 (or more if you like a brothier soup) cups water. Stir in salt and cayenne pepper, cover and simmer until cauliflower is tender, about 30  minutes. Stir in the peanut butter for a creamy yummy flavor.  I like to mash a few of the vegetables with the back of a spoon so the soup will get a little thicker.  Although its ready to eat, I like to let it sit a while and then serve it later. The flavors will get stronger and mingle as it sits.