Heat a large skillet over a medium-high heat with some cooking fat.
Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and curry powder. Combine well.
Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft.
While the vegetables are cooking, pour the chicken stock in a pot and bring to a boil.
Add the cooked vegetables to the hot stock, bring back to a simmer and simmer for about 10 minutes, until the sweet potato cubes are cooked through.
Season to taste with sea salt and freshly ground black pepper, pour everything in a blender or food processor and process until smooth.
Serve, garnished with the red chili slices and chopped parsley.
