Bollywood Borscht

As an Indian married to a Russian - I have been trying to figure out how to make a decent borscht for ages. Finally - I decided to re-invent the dish and here is my "desi" version of the Russian classic.

Ingredients:
9 medium beets
2 medium potatoes- boiled with the peels on
2 medium onions - roughly chopped
5-6 cloves large garlic
2 bay leafs
2 cups chicken broth or 2 cups water+ 2 teaspoons dried chicken broth
2 cups water
1 1/2 teaspoon curry spices (mix of cumin, turmeric, coriander, garam masala, chili powder)
1 teaspoon honey
2 teaspoons olive oil
sour cream
chopped chives

Method:

1. Wrap beets in foil and roast in an oven at 375F for 30-35 minutes. After this, leave to cool and then remove skin, head and tails and cut into large pieces.
2. Boil potatoes and remove peel. Chop large.
3. In a large pan mix the water,chicken broth, bay leaves, onions and garlic and boil for 15 minutes.
4. Add the potatoes and beets and cook for 20 minutes.
5. Remove the bay leaf. And using an immersion blender, puree the rest of the soup till it is smooth.
6. In a separate pan, heat the oil - add the spices and cook for about 30 seconds - add immediately to the pureed beets. Stir.
7. Add the honey.
8. Allow to cook on low for about 5 minutes so that the flavors blend.
9. To serve ladle the soup on a bowl, add a generous spoon of sour cream and a teaspoon of chopped chives.