Moroccanish Carrots and Yams

Want to bulk this up a little? Add chickpeas. I honestly only didn’t because I’d run out.

3/4 pound yam, peeled and diced into 1/2-inch cubes
1 pound carrots, sliced into 1/2-inch rounds
1/8 to 1/4 teaspoon cumin
1/8 to 1/4 teaspoon coriander
1/8 to 1/4 teaspoon cinnamon
Few scrapings of lemon zest
3/4 cup water or vegetable broth

Bring everything to a boil together, then reduce to a simmer and cook with a lid on for about 30 to 35 minutes, until the ingredients are easily mashed with the back of a fork. Puree to your desired texture. Adjust seasonings to taste.