All killer, no filler

As I’m typing, it’s raining. This makes me extraordinarily happy. I might have wasted absolutely no time wriggling into a pair of track pants and a hoodie, though I’m having a little trouble finding my knitted socks. All in good time, I suppose. Of course, with the sudden influx of wet and cold comes the need for wintery foods. Cravings wait for no man, and I wasn’t really surprised when I discovered no less than 4 friends delving into soup territory in this same afternoon. Beetroot, pumpkin, pea and ham… My contribution to the souptivities, was carrot.

I know. Carrots, right? Possibly the least exciting of all the vegetables. They’re filler veggies, to bulk up salad or add colour, but not distract from the hero of the dish, whatever it may be. Who goes out of their way for carrots? No one. Why would you?

Here’s what happened. The downside to living in a share house is the double ups. Wade peered into the fridge last week and noted that between the three of us, we’d accumulated 3 kilos of carrots.  What the hell  do you do with three kilos of carrots? Admittedly, he made some amazing carrot muffins, but that only knocked it down to 2.5 kilos. Juicing? That got us down to 1.5 kilos. Hummus dippers took care of half a kilo. And so here we are. Sunday, and soup. Waste not, want not, right?

I know I ask you to trust me regularly. And you’re still here, so thank you for humoring me so far. But for old times sake, trust me on this. I know it looks like baby food, and probably as appetizing. Holy jeebus, this is really, really tasty. Cumin, turmeric and coriander are regularly seen kicking about in Indian recipes and they really shine here. The addition of chorizo is inspired, because who doesn’t love chorizo? All in all, you might just be looking at your new favourite winter soup. Yeah, I went there.

Carrot & Chorizo Soup

From Delicious Magazine

30g unsalted butter
1 tbs olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 tsp ground coriander
1 tsp ground turmeric
3 tsp cumin seeds
1kg carrots, chopped
1.25L (5 cups) chicken stock
1 tbs lemon juice
150g chorizo, finely chopped
Handful of coriander leaves, to serve
 

Preheat your oven to 220*c. Roughly chop the carrots to even sized chunks. Place in a roasting pan, drizzle with oil and season with salt and pepper. Roast for 40 minutes until softened.

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In a large saucepan over medium low heat, melt the butter and oil together. Gently cook the onion and garlic until soft, then add the ground coriander, turmeric and 2 teaspoons of cumin seeds until fragrant.

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Add the carrot to the pot, stirring to coat with the spices. Pop on the lid and soften for 10 minutes, stirring occasionally. Add the stock, bring to the boil then reduce the heat and simmer for 20 minutes or until the carrot is soft.

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Once cooled slightly, blend with a stick blender. Stir in the lemon juice.

In a frying pan, add the chorizo and last of the cumin seeds, stirring until crisp. Squeeze a bit of lemon juice over the lemon while cooking.

Split the soup between bowls and top with chorizo and coriander.

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As an FYI, you don’t have to roast the carrots first, you can just throw them in raw if you don’t have time. But I like the sweeter flavour that you get from roasting first.

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