Carrot, Chorizo and Paprika Soup is a satisfying warming (spicy) soup to banish the winter blues.
Carrot, Chorizo and Paprika Soup Recipe
This recipe for carrot and chorizo soup adds paprika for a little spicy warmth.
Ingredients
| 1k | Carrots peeled |
| 1 | Spanish onion sliced |
| 25g butter or 2 tablespoons | oil |
| 200g | Chorizo finely diced |
| 1 tablespoon | Organic Paprika |
| 3 cloves garlic peeled or 1 teaspoon | organic garlic powder |
| 2 | pints hot organic vegetable stock |
| Steenbergs perfect salt to taste |
Method
- Slice carrots and fry with the onions on a medium heat till soft using the oil or butter
- Do not brown
- Add the paprika, garlic and organic perfect salt blend to the pan
- Pour the hot stock into the pan
- Continue to cook till all the vegetables are very soft
- Using a blender half blend so you still have chunky pieces, but not too chunky
- Add the chorizo pieces
- Continue to heat till the chorizo has been cooked and is piping hot
- Adjust the seasoning according to your taste
- Ladle into deep bowls and eat while really hot with crusty warm bread and butter
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