Ingredients

• 1 kg sweet potatoes
• 1 onion
• 3 tablespoons first-pressed olive oil
• 250 g dried chorizo sausage
• 4 cloves garlic
• 1 liter broth
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• pinch of chili
• to serve e.g. sour cream or sweet cream, chili flakes, cilantro leaves, nachos

Preparation

1. Preheat the oven to 200 degrees C. Peel the sweet potatoes, dice, and place on a large baking sheet lined with parchment paper.
2. Add the peeled onion cut into about 2 cm pieces to the sweet potatoes. Season everything with salt, pepper, and drizzle with 2 tablespoons olive oil.
3. Place in the preheated oven and bake until tender, for about 20 minutes.
4. Meanwhile, remove the thin skin from the chorizo, dice, place in a pan, and fry, stirring occasionally, for about 5 minutes.
5. In a large wide pot with 1 tablespoon olive oil, gently sauté the garlic pressed through a garlic press.
6. Add the roasted sweet potatoes with onion and cover with hot broth. Season with sweet paprika, smoked paprika, chili, pepper, and salt if needed. Simmer for about 5 minutes.
7. Blend into a smooth soup, serve with a dollop of sour cream, fried chorizo, and other desired toppings.