Red and Orange Vegetable Soup

• 1 tablespoon olive oil
• 4 leeks, chopped
• 1 tablespoon cumin
• 12 teaspoon cracked black pepper
• 4 garlic cloves, crushed
• 1 large sweet potato, peeled and cubed
• 5 carrots, peeled and cubed
• 6 cups vegetable stock
• 1 red capsicum, seeded and chopped
• 1 orange capsicum, seeded and chopped
• 1 teaspoon picante sauce

1. Heat the oil in a large frying pan.
2. Saute the leeks until softened.
3. Add the cumin, black pepper and garlic.
4. Cook for around a minute and remove from heat.
5. Transfer to a slow cooker or stock pot.
6. Add the sweet potato, carrot and vegetable stock.
7. Stir well.
8. Cook until carrots are softened - around 3 hours on high in a slow cooker, or 45 minutes over low heat in a stock pot.
9. Place the capsicum in the frying pan and cook until soft.
10. Add to the soup along with the ancho sauce.
11. Cook a further 10 - 15 minutes.
12. Remove from heat and allow to cool slightly before blending with an immersion blender.
13. Serve with sour cream or evaporated soy.

olive oil, leeks, cumin, cracked black pepper, garlic, sweet potato, carrots, vegetable stock, red, orange, picante sauce

Taken from www.food.com/recipe/red-and-orange-vegetable-soup-433056 (may not work)