My husband cannot eat foods that are too spicy but he loves this combination of flavors so I roasted the potatoes to bring out their sweetness before proceeding as the recipe directed. I used about 2/3 of the chiles called for in the recipe. Without the heat of the chiles, the soup needed a flavor boost so I added some finely minced candied ginger, and freshly ground coriander and cardamon. After adding the diced potatoes, I gave the entire soup a rough puree with an immersion blender. I don't think the soup is now authentically African, but my husband had a taste and gave it a two thumbs up rating of "awesome."