How to cook Carrot and chorizo soup simple

Carrot and chorizo soup - . Today I am sharing this Carrot and chorizo soup! A quick and easy dinner that is ready in under 35 minutes! Chorizo adds a deeper, spicy note to the sweetness of carrot in this warming soup. Bring to the boil then reduce heat, cover partially with a lid and simmer Either transfer to a blender or use a stick blender in the saucepan to puree soup to a very smooth consistency. Put the kettle on to boil while you finely slice the onion. Carrots cooked in vegetable broth are pureed with curry powder and sauteed onions in this gorgeous vegetarian soup. Garnish with golden raisins or a dollop of sour cream.

Saute onion until tender and translucent. Add the chopped carrots, and stir until the carrots are coated. This delicious Spanish style potato and chorizo soup is perfect for a warming, spicy lunch or dinner served with thick crusty bread.

You can cook Carrot and chorizo soup with 6 Ingredients and 3 steps. See the following guide!

1. 5 medium carrots chopped.
2. 1 medium onion chopped.
3. 2 cooking chorizo sausages chopped.
4. Salt and pepper.
5. 1 garlic clove.
6. 500 ml veg stock.

This richly coloured and delicious soup is particularly warming on a cold day and is wholesome and nutritious. Add a little more stock if it is too thick. Add the chorizo back to the soup and adjust the seasoning if necessary. Season with salt and freshly Remove the thyme from the soup and stir in the chorizo.

1. In a pan heat a little oil and the add on the ingredients in to the pan, sauté till the oil from the chorizo starts coming out..
2. When you can see the chorizo oil add the stock and simmer till the veg is tender.
3. Once the veg is tender you can blitz it down with a stick blender. Season to taste and you are good to go.

Season, to taste, with salt and freshly ground black pepper. Ladle the soup into warm soup. This filling soup is great when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague Island, Virginia. Chorizo Soup recipe: Recently I was experimenting with whatever was in the larder.