Sweet Potato Tomato Carrot Gazpacho

Another one of those dishes that you make with whatever is left in your cupboard:

1 sweet potato, roughly peeled and cut into chunks
1 can diced fire roasted tomatoes
2 carrots, cut into chunks
Handful Pumpkin Seeds
Handful Raisins
2 tbsp. Agave
Dash of: ground cardamon, coriander, pumpkin spice, garam marsala, red pepper flake

Boil sweet potato and carrots until tender. Drain and add back into pot with can of diced tomatoes and their liquid. Turn heat to medium and add spices to taste. Stir and let flavors incorporate for 5 minutes before turning heat to low. Add pumpkin seeds and raisins and cook covered on low for 15 minutes to allow raisins to hydrate. Remove from heat and stir in agave. Let cool and serve cold.