Carrot and cumin soup with chorizo
- 1 tbsp (20ml) 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
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.
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- To ensure a very smooth soup, make sure the carrots are cooked until very soft.
- For a vegetarian version, use a vegetable stock and omit chorizo.
- Recipe by Greer Worsley, who blogs at Typically Red.