Servings: ~4

2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
2 cloves garlic - minced 2 cloves garlic - minced
1 jalapeno pepper - roughly chopped 1 jalapeno pepper - roughly chopped
1 small onion - peeled and roughly chopped 1 small onion - peeled and roughly chopped
5 ounces chorizo - chopped bite size 5 ounces chorizo - chopped bite size
2 medium carrots - roughly chopped 2 medium carrots - roughly chopped
2 stalks celery - roughly chopped 2 stalks celery - roughly chopped
1 pound sweet potatoes - peeled and roughly chopped 1 pound sweet potatoes - peeled and roughly chopped
5 cups vegetable or chicken broth 5 cups vegetable or chicken broth
1 teaspoon curry powder 1 teaspoon curry powder
1/2 teaspoon paprika (smoked if you've got it) ½ teaspoon paprika (smoked if you've got it)
cilantro sprigs to use as garnish cilantro sprigs to use as garnish
salt and pepper to taste salt and pepper to taste

In a large pot over high heat, add oil, garlic, jalapeño and onions. Cook for 2 to 3 minutes, until onions are translucent. Add chorizo and cook for 2 minutes.
Add all the chopped ingredients, broth and seasoning. Stir and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender.
Blend the soup until smooth using an immersion blender, or by transferring the soup to a blender (you may have to do this in batches).
Season with salt and pepper and serve with a few cilantro leaves on top.