• 2 medium carrots, sliced
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 red chilli, finely chopped
  • 2 medium sweet potatoes, peeled and diced
  • 1 ½ ltrs / 50fl oz gluten-free chicken stock
  • 150g / 5oz gluten-free chorizo sausage, sliced
  • 2 rashers smoked bacon, sliced
  • 1 handful fresh parsley leaves, roughly chopped
  • 1 sprig rosemary, roughly chopped
  • ½ teaspoon smoked paprika
  • Black pepper, to season
  • Coriander, to decorate


  • STEP 1
    Gently sauté the carrots and onion in 1 tablespoon of olive oil for approximately 10 minutes or until they start to soften. Then add the garlic and half the red chilli and cook for a further 3 minutes.
  • STEP 2
    Add the sweet potato, chicken stock, chorizo and smoked bacon and simmer for approximately 20 minutes or until all the vegetables have softened.
  • STEP 3
    Finally add the parsley, rosemary and smoked paprika and stir until evenly distributed. Once the sweet potato has started to break down season with black pepper.
  • STEP 4
    Using a hand blender, pulse until the soup is smooth. If you prefer a thinner soup add water accordingly. Serve immediately in warmed bowls and garnish with the remaining red chilli and coriander.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating