Today was a soup day. It didn’t stop raining outside, so we were in the mood for something warm and filling. That also meant that we had to dig in the fridge to rustle up what was there, as none of us offered to get drenched in the rain. This is how the Carrot and Chorizo soup was created. Just easy peasy lemon squeezy.
- 1 kg of medium carrots
- 1 large onion
- 250g of chorizo, chopped in thin slices
- small handful of fresh sage leaves
- small handful of fresh flat parsley
- 1,5 liter of vegetable stock
- 1 teaspoon of curry powder
- 1 teaspoon of chili flakes
- 1 tablespoon of olive oil
- freshly ground pepper and salt if you wish
- In a large soup pan, on a medium to low heat, fry the chopped onion in the olive oil until soft. Add chili flakes followed by the curry powder and fry for another minute.
- Put the chopped carrots and chorizo in the pan and mix all the ingredients up. Tip: The smaller you chop the vegetables and chorizo, the quicker they will be soft.
- Add the herbs to the pan and give everything a good stir again.
- Pour the vegetable stock in the pan, bring it back to the boil and simmer for 15 minutes.
- By now the ingredients should be soft enough to liquidize the soup with a blender. A hand blender is a very easy way to do this. Just put the blender in the pan and start liquidizing. Finish the soup to your own taste with a little bit of pepper and salt.