Peel and roughly chop the carrots, celery, onions, garlic, sweet potato and chorizo.
Put the broth in a saucepan and heat until boiling (set aside for later).
Put a large pan on high heat and add olive oil. Add all chopped ingredients with the curry powder and mix together. Cook for approximately 10 minutes with the lid askew, until the carrots have softened and the onions are lightly golden.
Add the boiling broth to the vegetables, stir, and bring to a boil.
Reduce heat and simmer for 10 minutes, until the sweet potato is cooked though. Season with salt and pepper.
Add all the ingredients to an immersion blender and pulse the soup until smooth. Enjoy!
Note: based on recipe from Jamie Oliver's "Food Revolution" book.
There are 199 calories in 1 serving of Chorizo & Sweet Potato Soup.