Ingredients
The following ingredients have 4 Servings
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 1 jalapeno pepper (roughly chopped)
- 1 small onion (peeled and roughly chopped)
- 5 ounces chorizo (chopped bite size)
- 2 medium carrots (roughly chopped)
- 2 stalks celery (roughly chopped)
- 1 pound sweet potatoes (peeled and roughly chopped)
- 5 cups vegetable or chicken broth
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- a few cilantro sprigs to use as garnish
- salt and pepper to taste
Instruction
- In a large pot over high heat, add oil, garlic, jalapeño and onions. Cook for 2-3 minutes, until onions are translucent. Add chorizo and cook for 2 minutes.
- Add all the chopped ingredients, broth and seasoning. Stir and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender.
- Blend the soup until smooth using an immersion blender, or by transferring the soup to a blender (you may have to do this in batches).
- Season with salt and pepper and serve with a few cilantro leaves on top.
