Sweet Potato Carrot and Ginger Soup

Some veggies in my veggie drawer in the fridge started to look tired. They needed to go into a dish. Something without meat sounded great.
But this soup is not vegetarian. I had 750 ml of home made chicken stock in a jar in the door of my fridge. That had to go as well as an already opened container of double cream. I am often a bit clumsy and spill the contents around. It had to go too.

The soup bases of onions, garlic and ginger are a staple in my household. It is rare that I run out of one of them. When looking around for inspiration, I found a half eaten red long pepper. Still in good shape and a quarter of a lemon.

These ingredients call for an Indian touch. I brought a huge bag of Grilled Masala and a small bag of Chat Masala back from Mauritius. Just some salt and pepper added, that was all.

Lets cook!

Ingredients:
2 sweet potatoes
4 carrots
1 large yellow onion
3 spring onions
3 cloves of garlic
2 tbsp coconut oil
750 ml chicken stock
120 ml double cream
2 stalks lovage
1 bay leaf
2 heaped tsp grilled masala - without chili
Chat masala
Salt and pepper
Lemon juice
Chives
Chickpea chips or crisps with sour cream and onion flavour

Heat up the coconut oil in a large pot.
Roughly chop onion, spring onion ( save the green top for later), garlic, sweet potato, carrot and red pepper.
Chuck the onions in first to get some colour, then chuck it all in the oil and stir for a while. Add the grilled masaka and salt and pepper.

Now in with the broth and add lovage and bay leaf. Bring to a boil, reduce the hest and cook for 15 - 20 min. Add the cream and fish out the bay leaf. Put the onion green in and some lemon juice.
Use a stick blender and make a creamy soup.

Put into soup bowls and sprinkle with chives.
Take a few chips and crush them in your hand and top the soup with it.

Take a spoon an let some chat masala rain over the whole bowl.