Total Time
Prep 15 mins
Cook 30 mins

Easy to make soup for a chilly evening.

Ingredients Nutrition


  1. Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
  2. Stir in the chilies, sweet potatoes and carrots. Add stock.
  3. Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.
  4. Puree the soup, in batches if necessary, then return to the pan. Season and if necessary, add a bit of water to adjust the consistency.
  5. Serve with crusty bread.
Most Helpful

5 5

What a WONDERFUL TASTY HEALTHY soup! Full of Vitamin A! I made 2 servings with a 14oz can of vegetable broth. I blended it right in the pot with my immersion blender. I was thinking of adding curry powder but it didn't need it! I only used half of a red chile because I can't handle them. Made for the Photo tag game.