Ingredients
1 tbsp olive oil
1 onion
diced
2 cloves garlic
crushed
2 tsp ground cumin
1kg carrots
peeled and sliced
4 cups chicken or vegetable stock
1 chorizo sausage
Equipment
- 1 large saucepan
- 1 blender or stick blender
- 1 frypan
- 1 bowl
- 1 absorbent paper
Instructions
- In a large saucepan, heat oil over medium heat. Add onions and garlic and cook for 3-4 minutes, being careful not to brown. Add cumin and stir to release flavours. Add carrots and cook for a further 3 minutes, stirring often. Finally, add stock. Bring to the boil then reduce heat, cover partially with a lid and simmer for 40-50 minutes until carrots are very soft, adding more stock or water if necessary.
- Either transfer to a blender or use a stick blender in the saucepan to puree soup to a very smooth consistency.
- Slice chorizo into quarters lengthwise, then slice across into small pieces. Heat a frypan over medium heat and fry chorizo for 2-3 minutes until nicely browned. Transfer to a bowl lined with absorbent paper.
- Reheat soup. Divide between bowls, top with chorizo and serve.
Notes
Tip
To ensure a very smooth soup, make sure the carrots are cooked until very soft.
Variation
For a vegetarian version, use a vegetable stock and omit chorizo.
