4 Servings 25 min Cook
1 Dash Pepper
1 Dash Salt
6 Cube Chicken Broth Bouillon
4 Cup strips or slices Carrots
2/3 Cloves, minced Garlic
2 Large Onions
2 Pepper Red Peppers
1 Tbsp Olive Oil
4 Sweetpotato, 5" long Sweet Potato
4 Cup Water
Lightly cover the saucepan with olive oil and gently fry the onions and garlic until they turn slightly brown.
Deseed, chop, and add the chillies and fry for another 30 seconds.
Add the chopped carrots, chopped sweet potato and water and bouillon cubes.
Bring to the boil and leave to simmer for 20 minutes or until the vegetables are tender.
Liquidize the soup and return to the pan.
Season to taste and serve.
