onions, roughly chopped
garlic cloves, crushed
1 -2 small
red chile, seeded and chopped
sweet potatoes, peeled and roughly chopped
carrots, peeled and roughly chopped
( 2 British pints)
- Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
- Stir in the chilies, sweet potatoes and carrots. Add stock.
- Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.
- 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.
- Serve with crusty bread.