Sweet Potato & Chili Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy to make soup for a chilly evening. 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) |
Directions:
1. Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
2. Stir in the chilies, sweet potatoes and carrots. Add stock.
3. Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.
4. 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.
5. Serve with crusty bread.
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