Sweet Potato & Chili Soup - cooking recipe

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)

Preparation

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.