Soups & stews
Carrot and chorizo soup with rosemary croutons
Chorizo adds a deeper, spicy note to the sweetness of carrot in this warming soup. It's creaminess is offset by crisp, herb-infused croutons. You can make this a day ahead and reheat – the taste matures well.
Ingredients
for the croutons
- 2 thick slices bread, cut into 2-3cm cubes
- olive oil
- small handful fresh rosemary leaves, finely chopped
for the soup
- 200g cooked chorizo, sliced
- 1 large onion, chopped
- 750g carrots, peeled and roughly chopped
- 1 large potato, peeled and roughly chopped
- 1.2-1.5 litres chicken or veg stock
- a few leaves fresh rosemary
- salt and pepper
Method
main
-
Step 1
Preheat oven to 150°C/Gas 2.
To make the croutons
-
Step 1
put the cubes of bread in a bowl and toss in just enough olive oil to coat.
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Step 2
Season with sea salt, black pepper and rosemary. Place in the oven on a low to medium heat until dried out and golden brown. Keep to one side.
To make the soup
-
Step 1
heat a large saucepan, add the chorizo and gently fry for a couple of minutes, until some of the oil is released.
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Step 2
Remove the chorizo with a slotted spoon. Add the onion to the pan and gently fry for 5 minutes or so, until softened. Add the carrots and potato. Fry for another couple of minutes.
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Step 3
Add 1.2 litres of stock and rosemary. Season with salt and pepper and bring to the boil. Reduce the heat and simmer for 15-20 minutes, until the veg is tender.
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Step 4
Blend in a food processor or blender until smooth.
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Step 5
Add a little more stock to thin the soup if required. Return to the pan, add the reserved chorizo and gently reheat the soup. Serve topped with croutons.
