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2 carrots, roughly sliced
2 celery stalks, sliced
2 onions, peeled & roughly chopped
800g sweet potatoes, peeled & roughly chopped
2 cloves garlic, peeled and sliced
200g chorizo sausage, peeled & sliced
Small bunch fresh parsley, finely chopped
Olive oil
1 heaped teaspoon curry powder
2 chicken or vegetable cubes (with 1.8L of boiling water)
Sea salt and freshly ground black pepper
1 fresh red chilli, finely diced (as garnish)
Chop carrots, celery, onions and sweet potatoes. Peel and slice garlic and chorizo. Finely chop parsley leaves and stalks.
Bring a large pot to medium-high heat. Pour in the olive oil and add all the chopped and sliced ingredients (including the chorizo) into to pot. Add curry powder and mix with a wooden spoon.
Cook for about 10 minutes or until the carrots have softened but are not falling apart and the onions are translucent in colour.
Pour 1.8L boiling water into a large jug over the two stock cubes. Stir to dissolve the cubes and add to the vegetables. Give soup a good stir and bring to a boil. Reduce heat, cover pot with a lid and simmer for 15-20 minutes or until the sweet potato is cooked through. Season with salt and pepper. Stir and allow soup to cool slightly. Using a food processor or hand blender, blend soup in batches until smooth.
Divide into bowls and top with finely diced chilli, salt and pepper.
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 lisasrecipes
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