sweet potato and chilli soup

This an interesting recipe I have borrowed from a great actor I know in London called Mel Raido. I tasted this soup and was fairly surprised by the heat. The combination of ginger and habanero seems to amplify the intense heat generated in this soup. I believe the recipe has Gallician/Cuban origins. The soups simplicity is a measure of its excellence, it is very hot and very healthy.

4 allspice cracked

1 nutmeg for grating

1 kg sweet potato

2 shallots finely chopped

1 leek, 4 garlic cloves

1 stick of celery

1 red habanero pepper, diced

1 red pepper roasted and skinned

sprigs of flat parsley for chopping

1 Lt of smoked pork rib and chicken stock

salt and pepper

1 small chunk of fresh ginger grated

Method

1. gently fry the shallot, leek, celery, garlic, ginger and chilli until soft. Add the potato and sauté for 10-15 minutes, add the garlic, red pepper and stock.
2. Add the cracked allspice and grated nutmeg
3. bring to the boil, season and simmer gently for 25 minutes.
4. blend the soup in a liquidiser and transfer to a clean saucepan sprinkling with chopped parsley, the original recipe was fairly chunky which is equally enjoyable.