Happy New Year to you! I’m incredibly busy pressing on with the writing of my novel but I thought I should post my recipe for this delicious winter soup. Sweet succulent carrot mixed with the tangy, savoury taste of chorizo sausage. Most excellent, and quick to make!
You will need:
1 x large onion, roughly chopped
2 x cloves of garlic, roughly chopped
12 x large carrots, roughly chopped (are you seeing a pattern here?)
1 x chorizo sausage, skinned and roughly chopped
0.5 litres of boiling water
NOTE: If you have supermarket bought carrots that have been washed, don’t peel them. Just chop them up and discard the ends. Obviously, if you have muddy, real, homegrown or organic carrots you might need to wash and peel them.
Toss the onion and garlic in to a deep pot with a splash or two of olive oil and fry on a high heat for 3 minutes. Add the carrots and chorizo and continue to fry for another five minutes turning vigorously. Add the boiling water, pop a lid on the pan and turn the ring down to a medium-low heat. Leave for 30 minutes and then stick it all in the blender. Season to taste but BE CAREFUL! Chorizo is salty already so taste it first.
For a bit of extra wow factor, drop a blob of sour cream into each bowl. This recipe should easily make enough for four bowls of soup, maybe six, depending on the size of your carrots. Please let me know what you think. I’m sure it’s been done before, but this was made up on the spur of the moment because of the limited range of ingredients in the fridge. 🙂