Moroccan sweet potato, carrot and chickpea soup

Ingredients
2 tablespoons olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups home made chicken stock
300g can organic chickpeas, drained, rinsed
1/2 small lemon, juiced
Turkish bread croutons (see note), to serve

Method
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in  lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.

Notes
Note: Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Brush all over with olive oil. Place on a tray and bake in a 200°C oven for 10 minutes or until golden.

Yum! A great winter warmer on a cold night.