Spiced Root Soup With Chorizo

A pop of orange for a grey winter’s day, this gently spiced carrot and sweet potato soup is simple to make and ideal for taking to work for a speedy nutritious lunch.

If you’ve time you could roast the carrots and sweet potato for more depth of flavour, but I only had half an hour to spare, and to be honest the extra flavours I added with the chilli, garlic and lime meant the soup was far from bland. I’m all for taking my time in the kitchen, but these days I have so much to fit in that shortcuts will definitely be pursued. Like the little pot of roasted garlic paste i’m currently putting in absolutely everything I make – Sainsbury’s if you’re interested.

If you’re tucking into a bowl of this soup at home, or serving it up as a starter for guests I can highly recommend frying up some chopped chorizo as a little sprinkle along with some torn parsley leaves. I then drizzled the pinky chorizo oil from the pan over the soup for a finishing touch.

I used some spicy rare breed chorizo that I’ve been sent to try by Three Little Pigs from Kiplingcotes Farm in East Yorkshire. What I loved about it was how meaty it tasted, not at all chewy. It cooked up a treat and was the perfect match for my vibrant soup.

This is genuinely one of the tastiest soups i’ve made, so tasty and velvety smooth whizzed up in my Optimum Froothie which always does such an incredible job of blitzing things to a perfectly smooth consistency.  It’s good to have a stash of this soup in the fridge to heat up for lunch and put some colour in our cheeks.

Spiced Root Soup With Chorizo

Serves: 4-6
Prep time: 10 mins
Cook time: 25 mins

Ingredients
1 tbsp olive oil
1 onion, chopped
1 pinch sea salt flakes
1 tsp chopped chilli paste (optional)
1 tsp roasted garlic paste
1 large sweet potato, peeled and chopped
3 carrots, peeled and chopped
1 litre vegetable stock

Topping
Chorizo, chopped
Flat leaf parsley, chopped

Method

1. Heat the oil in a large lidded saucepan, then gently fry the onions with the salt until soft. Add the chilli and garlic paste and stir for a minute before adding the sweet potato and carrot. Give everything a good stir then add the vegetable stock and bring to the boil.
2.  Turn down to a simmer and then bubble gently for around 20 minutes until the vegetable are tender. Allow to cool a little before blending until smooth.
3. When you’re ready to serve, reheat the soup and then fry the chopped chorizo for a few minutes and sprinkle over the bowls of soup with some chopped parsley.

Cook’s tips: Pour into individual portions and either refrigerate or freeze and use as required.

Disclosure: I am an ambassador for Optimum Froothie and have included affiliate links in this blog post. If anyone decided to purchase one of these blenders after reading my post and clicks on the link I will receive a small percentage of the sales.