Sweet Potato and Chorizo Soup Recipe

Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add carrot, celery, sweet potatoes, about 150 grams Spanish chorizo, parsley, and curry powder. Mix well and cook until vegetables are soft, about 10 minutes.

Pour in chicken stock and water. Stir and bring to a boil. Reduce heat and simmer until sweet potatoes are cooked through, about 10 minutes. Season with salt and pepper.

Turn off heat. Add cream and cool for 15 minutes. Pour soup into a blender and process until smooth and creamy. Do this in batches.

Heat remaining oil in a small frying pan. Fry remaining chorizo just until cooked through, about 1 minute.

Divide soup among bowls and garnish with chorizo, parsley, and croutons, if desired.