Spiced Carrot with ChorizoPrep.Time: 20 mins
Cook.Time: 30 mins
Tools4-5 Ltr Saucepan
Small non stick Frying Pan
Pestle and Mortar
Jug or Hand Blender
20 slices of Sausage Chorizo
2 Cooking Onions
3-4 Cloves Garlic
2 Tbsp Olive Oil
2 Chicken Stock Cubes
l ltr/2 pts Hot Water
3 Tbsp Red Wine Vinegar
1½ tsp Cumin Seeds
1½ tsp Coriander Seeds
1 Tbsp Sesame Seeds
1 Tbsp Paprika
MethodPut cumin, coriander and sesame seeds into dry frying pan and toast until lightly golden.
Transfer to a Pestle and Mortar and grind with the paprika to a fine powder.
Peel and finely chop onions and garlic.
Fry onions in olive oil until soft.
Add garlic, carrots and spice mix, stir and sauté for a few minutes.
Add the red wine vinegar and allow to bubble away.
Once the vinegar smell has lessened and there is very little liquid left, add the hot water and stock cubes.
Bring to the boil then allow to simmer for 20 minutes or until the carrots are tender.
Remove from heat and allow to cool slightly.
Blend until smooth and return to pan to reheat.
Add pepper for taste.
Fry slices of sausage chorizo in a dry pan.
Serve the soup in warmed bowls.
Place the chorizo on top of the soup and drizzle over the oil that has released from it.
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