3 sweet potatoes
600ml vegetable stock
salt + pepper
chili powder or flakes
I first started off by peeling and dicing the sweet potatoes. I added a tsp of vegetable oil to a large pan and sweated the sweet potato for 5 minutes with the lid on. This sent them a more in depth colour.
I seasoned the potatoes before adding the vegetable stock. I brought it to the boil and then simmered gently for 20 minutes, stirring occasionally.
After 20 minutes the soup was nearly smooth (if it is quite thick add a little hot water), I added a tbsp of tomato puree, a small tsp of ground cayenne and I seasoned the soup again.
I personally like soup smooth so I then blended and sieved the soup.
When heating up later I added a dash of chili powder on the top for some add heat and served with bloomer bread.