Categories: soups
Ingredients
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 2 cloves of garlic
- 1 3/4 pounds sweet potatoes
- 7 ounces chorizo sausage
- a small bunch of fresh parsley
- 1 3/4 quarts chicken or vegetable broth
- olive oil
- 1 heaped teaspoon curry powder
- salt and pepper
- 1 red chile
Directions
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Peel and roughly slice the carrots, slice the celery, peel and roughly chop the onions, peel and slice the garlic, peel and chop sweet potatoes, slice the chorizo, finely chop the parsley.
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Put the broth in a saucepan and heat until boiling.
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Put a large pan on high heat and add 2 tablespoons of olive oil.
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Add all the chopped and sliced ingredients with the curry powder and mix together with a wooden spoon.
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Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
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Add the boiling broth to the vegetables, give the soup a good stir and bring to a boil.
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Reduce the heat and simmer for 10 minutes until the sweet potato is cooked through.
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Season with salt and pepper.
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Using an immersion blender or liquidizer, pulse the soup until smooth.
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Scatter over a little finely chopped chile.