Place a large pot over medium heat, add a splash of olive oil and add all the vegetables and half of the chorizo. Cook for about 10 minutes, stirring occasionally.

Add the curry powder, the chili flakes and the parsley.

Add the water and chicken stock, cover the pot with a lid, reduce the heat and let it simmer for around 20 minutes or until the sweet potatos are soft.

Use a stick blender and puree the ingredients until you have a smooth soup.

Add the coconut milk. If the soup is still too thick, you can add some more water until you have the desired consistency.

Season with salt and pepper.

Heat up a small pan and fry the remaining pieces of chorizo until they are brown and crispy.

Top the soup with a spoonful of fried chorizo and serve with fresh bread.