Carrot & chorizo soup

The flavours of the Middle-East triumph in this hearty winter soup.

Recipe «Carrot & chorizo soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 30g unsalted butter, 1 tbsp olive oil, 2 onions, finely chopped, 2 garlic cloves, finely chopped, 5 coriander roots, plus leaves to serve , 2 tsp ground coriander, 1 tsp ground turmeric, 3 tsp cumin seeds , 1kg carrots, chopped, 1.25L chicken stock, 1 tbsp lemon juice, 150g Primo Classic Chorizo, finely chopped.

Ingredients:

• 30g unsalted butter 
• 1 tbsp olive oil 
• 2 onions, finely chopped 
• 2 garlic cloves, finely chopped 
• 5 coriander roots, plus leaves to serve 
• 2 tsp ground coriander 
• 1 tsp ground turmeric 
• 3 tsp cumin seeds 
• 1kg carrots, chopped 
• 1.25L chicken stock 
• 1 tbsp lemon juice 
• 150g Primo Classic Chorizo, finely chopped 

Instructions

1. Heat the butter and oil in a large saucepan over medium-low heat. Cook the onion and garlic, stirring, for 5-6 minutes until softened. Add the coriander roots, ground coriander, turmeric and 2 teaspoons cumin seeds and cook, stirring, for 1-2 minutes until fragrant. Add carrot, then cover and cook, stirring occasionally, for 10 minutes until starting to soften. Season, then add stock. Bring to the boil, then reduce heat to medium and simmer for 20 minutes or until the carrots are tender. Cool slightly, then blend, in batches, until smooth. Stir through the lemon juice.
2. Meanwhile, heat a non-stick frypan over medium heat. Add the chorizo and remaining 1 teaspoon cumin seeds and cook, stirring, for 3-4 minutes until crisp.
3. Divide soup among bowls and serve with chorizo and coriander leaves.