- 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.