Roughly chop onions and garlic. Add olive oil to the pan and saute onion and garlic for a few minutes until golden brown, making sure they don't burn.
Add spices and saut for a couple of more minutes until they blend well with onion and garlic. This will bring out their aroma.
Add 750 ml of vegetable stock to the pan. Add sweet potato and carrots, peeled and roughly chopped. Make pieces smaller if you need them to cook fast.
Add water if needed. Add stock cubes.
Bring to a boil then reduce heat so the liquid simmers but doesn't evaporate too much. Cook until sweet potatoes are soft and a fork can go through them a easily.
Add sliced red peppers. Add wine if you wish to. Simmer until red peppers soften.
Turn of the heat and let cool for a bit.
Pure in a food processor using up all the liquid from cooking. If the mixture is too thick, you can add a bit of water.
Transfer the soup to a pan. And mix to even out.
Serve with chopped coriander leaves and/or a dash of cream or yogurt on top.
