Chop carrots, celery, onions and sweet potatoes. Peel and slice garlic and chorizo. Finely chop parsley leaves and stalks.
Bring a large pot to medium-high heat. Pour in the olive oil and add all the chopped and sliced ingredients (including the chorizo) into to pot. Add curry powder and mix with a wooden spoon.
Cook for about 10 minutes or until the carrots have softened but are not falling apart and the onions are translucent in colour.
Pour 1.8L boiling water into a large jug over the two stock cubes. Stir to dissolve the cubes and add to the vegetables. Give soup a good stir and bring to a boil.
Reduce heat, cover pot with a lid and simmer for 15-20 minutes or until the sweet potato is cooked through. Season with salt and pepper. Stir and allow soup to cool slightly. Using a food processor or hand blender, blend soup in batches until smooth.
Divide into bowls and top with finely diced chilli, salt and pepper.