Curried Sweet Potato / Carrot Soup

I love any kind of creamed vegetable soup with exotic spices and flavours, whether ordering at a restaurant or trying them at home. This easy to make soup is sure to warm you on a cold day.

Ingredients:

• 2 sweet potatoes (yams) peeled, chopped  (4 - 5 cups)
• 5 carrots, peeled, chopped
• 1 teaspoon salt
• 3 tablespoons olive oil, divided
• pepper
• 1 onion, choped very fine
• 1 tablespoon vinegar
• 2 garlic cloves, crushed
• 1 tablespoon fresh ginger, grated fine
• 1/4 - 1/2 teaspoon cury powder
• 1/4-1/2 teaspoon chili powder
• 4 cups chicken stock ( I use water and 3 teaspoons better than bouillon) 
• 1 cup half and half cream

Method:

1. Chop peeled yams and carrots into 1 inch slices. Bring to boil in salted water and cook for 5 - 7 minutes. Drain. Transfer to aluminum lined roasting pan. Drizzle with 2 tablespoons olive oil and pepper. Roast at 400° F for 30 minutes.
2. In the meantime, cook onion with the rest of the olive oil in the same pot as you cooked the vegetables. Cook until soft and golden.
3. Add vinegar, garlic, ginger and spices. Cook, stirring for a minute, then add 1 cup broth. Simmer until the roasted vegetables are done. 
4. Blend roasted vegetables along with the cream in blender (or add all to pot and use immersion blender.)
5. Add to pot along with enough broth to make the right consistency. 
6. Serve with a dollup of yogurt or sour cream, if desired. Pumpkin seeds, toasted coconut and chives are options for garnish.  Serves 6