This is a lovely warming winter soup. The sweetness of the onions and sweet potato works well with the warmth of the chili.

Serves 4
110 calories per serving

1 tablespoon olive oil
3 onions – sliced
1 red pepper – sliced
2 carrots – 1cm dice
one large or two small sweet potatoes – 1cm dice
1 large red chili – chopped
2 to 5 cloves garlic – peeled and chopped or crushed
1/2 teaspoon dried rosemary
1 teaspoon paprika
800ml water or stock
salt and pepper to taste

1) In a large pan, gently sauté the onions and red pepper in the oil over a very low heat for about an hour. The onions should be a golden colour, and be very much softened.

2) Add the carrots, sweet potato, chili, garlic, rosemary, paprika and water or stock. Bring to a simmer and cook for forty minutes.

3) Add salt to taste (as a guide, I use two teaspoons of salt)