Sweet Potato, Lentil and Chorizo Soup

Ingredients

• 1 3/4 quarts chicken stock, preferably homemade
• olive oil
• 2 large carrots, peeled
• 2 celery stalks, sliced evenly
• 2 medium onions, peeled and rough chopped
• 2 cloves garlic, peeled and sliced
• 1 3/4 pounds sweet potatoes, peeled and rough chopped
• 1 cup lentils
• 7 ounces chorizo sausage, sliced
• small bunch fresh parsley, fine chopped
• 1 heaped teaspoon Madras curry powder
• sea salt and freshly ground black pepper
• 1 fresh red chile, fine diced

Instructions

1. Bring the stock to boil in a saucepan. Let it simmer on the back burner.
2. Bring a large pot to medium-high heat. Pour in the olive oil. Put all the chopped and sliced foods (including the chorizo) into the hot oil. Add the curry powder and mix it all up.
3. Cook until the carrots have softened but are not falling apart and the onions have turned a little golden, about 10 minutes.
4. Pour in the hot stock. Give the soup a stir and let it come to a boil. Reduce the heat and simmer the soup until the sweet potato is cooked through, about 10 minutes.
5. Season the soup with salt and pepper. Stir. Taste. Season it to your taste.
6. Blend the soup with an immersion blender (easiest) or by pouring it into a large blender or food processor.
7. Top with a bit of diced chile, sour cream or diced sweet potato chorizo and serve.