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  • 2 medium carrots, sliced
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 red chilli, finely chopped
  • 2 medium sweet potatoes, peeled and diced
  • 1 ½ ltrs / 50fl oz gluten-free chicken stock
  • 150g / 5oz gluten-free chorizo sausage, sliced
  • 2 rashers smoked bacon, sliced
  • 1 handful fresh parsley leaves, roughly chopped
  • 1 sprig rosemary, roughly chopped
  • ½ teaspoon smoked paprika
  • Black pepper, to season
  • Coriander, to decorate
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    Method

    • step 1

      Gently sauté the carrots and onion in 1 tablespoon of olive oil for approximately 10 minutes or until they start to soften. Then add the garlic and half the red chilli and cook for a further 3 minutes.
    • step 2

      Add the sweet potato, chicken stock, chorizo and smoked bacon and simmer for approximately 20 minutes or until all the vegetables have softened.
    • step 3

      Finally add the parsley, rosemary and smoked paprika and stir until evenly distributed. Once the sweet potato has started to break down season with black pepper.
    • step 4

      Using a hand blender, pulse until the soup is smooth. If you prefer a thinner soup add water accordingly. Serve immediately in warmed bowls and garnish with the remaining red chilli and coriander.
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