Red and Orange Vegetable Soup

Directions

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