Carrot, Cumin and Coriander Soup with Chunky Chorizo
A hearty soup with a hint of spice, perfect for using up sad looking carrots in the fridge. Topped with some chunky chorizo this soup is delicious.
- 1 onion, chopped
- 1 knob of butter
- 2 cloves of garlic, crushed
- 1 teaspoon of cumin
- 1 teaspoon of ground coriander
- 1 bunch of fresh coriander, stalks and leaves separated
- 10-12 carrots, peeled and chopped
- 800ml vegetable stock
- 400g chorizo, cut into thick slices
How To Make It
Step 1.Cook the onion for a few minutes in a pinch of salt and the butter. Add the garlic, cumin, ground coriander and coriander stalks. Cook for another 2 minutes.
Step 2.Add the carrots, mix and cook for a minute or so then add the vegetable stock. Bring to the boil and simmer for 10-15 minutes until the carrots are soft.
Step 3.Cook the chorizo in a separate pan then set aside.
Step 4.Blend the soup then pour into bowls. Top with the cooked chorizo and some coriander leaves. Top with some sprinkled feta or a splash of cream.
Serve & Enjoy
There’s nothing better than eating a load of carrots, packed full of vitamins A, C, B vitamins, K, calcium, potassium and fibre.