Sweet Potato & Chili Soup

Easy to make soup for a chilly evening.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 2  large onions, roughly chopped
• 2  garlic cloves, crushed
• 1 -2  small red chile, seeded and chopped
• 500  g sweet potatoes, peeled and roughly chopped
• 500  g carrots, peeled and roughly chopped
• 40  ounces  vegetable stock (2 British pints)

Directions

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.