"sweet potatoes or yams have a great flavor. if you can't get hold of any, you can use butternut squash instead. top with as much chile as you can take, because it's a great flavor to use with squash. if you need to lessen the heat a bit, add a dollop of yogurt to balance it out."

• 2 carrots
• 2 celery stalks
• 2 medium onions
• 2 cloves garlic
• 1 3/4 pounds sweet potatoes
• 7oz chorizo sausage
• small bunch of fre parsley
• 1 3/4 quarts chicken or vegetable broth
• 2 tbsp. olive oil
• 1 heaped teaspoon curry powder
• sea salt and freshly ground black pepper
• 1 fresh red chile

• peel and roughly slice the carrots
• slice the celery
• peel and roughly chop the onions
• peel and slice the garlic
• peel and chop the sweet potatoes
• slice the chorizo
• finely chop the parsley leaves and stalks
• put the broth in a saucepan and heat until boiling
• put a large pan on a high heat and add 2 tablespoons of olive oil
• add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon
• cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden
• add the boiling broth to the vegetables
• give the soup a good stir and bring to a boil
• reduce the heat and simmer for 10 minutes, until the sweet potato is cooked through
• season with salt & pepper
• using an immersion blender or liquidizer, pulse the soup until smooth ans scatter over a little finely chopped chile
• divide between your serving bowls and tuck in