Cut chorizo into cubes and fry it without any oil in a large pan. Chorizo is fatty enough and will release lots of oil.
When chorizo is crispy, scoop out about half of it and reserve for later.
Add onion and garlic to chorizo in the pan and fry on medium heat for about 5 min until golden.
Add chopped sweet potatoes and carrot and fry for a couple of minutes just to coat all vegetables with the fat from chorizo.
Add stock. Cover and cook until all vegetables are soft. It should take about 25-30 min.
Blend the soup until smooth. Adjust to taste with smoked paprika and pepper. I don't think you need salt as chorizo is salty already but taste it and season to what you like.
Serve with reserved fried chorizo cubes, gomashio and some crusty bread.