Warm a large, non-stick, flameproof saucepan or Dutch Oven over medium heat on the hob.

Add the chorizo and fry for 5-10 minutes, stirring often, until it’s released lots of oils.

Use a slotted spoon to remove a handful, and leave to the side to cool.

Add the onions to the pan and fry for 10 minutes until they have softened, stirring often.

Stir in the garlic.

Add the carrots and sweet potatoes.

Add a good pinch of salt and black pepper and the curry powder.

Pour in enough water to cover everything comfortably.

Sprinkle in the stock cube.

Cover and bring to a boil. (This is optional, but it will speed things up and save energy)

Remove the lid and reduce the temperature to a gentle simmer.

Simmer for 30 minutes, stirring occasionally, until the potatoes and carrots are soft.

Remove from the heat.

Leave to cool slightly before using a stick blender to blend until smooth.

To serve, chop the retaining chorizo into smaller pieces and fry for a few minutes to crisp up.

Sprinkle on top of the served bowls of soup (optional).